Black Bean Soup
Notes
Recipe Notes
- Try topping soup with non-fat sour cream, chopped cilantro and baked tortilla chips.
- Freeze extra lime juice to use later.
Ingredients
1 tablespoon vegetable oil
1 small onion chopped (about 1 cup)
4 cloves garlic, minced or 1 teaspoon garlic powder
1 can (15 ounces) diced tomatoes
4 cups black beans, about 2 cans (15 ounces) cooked or canned (with liquid)
2 potatoes, peeled and diced
4 cups water
½ cup fresh cilantro, chopped
1 tablespoon cumin
⅓ cup lime juice or juice from 1 lime
hot sauce to taste
Directions
- Heat oil in a large pot over medium-high heat. Sauté the onion for 2 minutes. Add the garlic and tomatoes and cook for 2 minutes. Stir often.
- Add the beans, potatoes and water. Bring to a boil; then reduce to medium-low heat. Cover and cook for 20 minutes.
- Add the cilantro, cumin, lime juice and hot pepper sauce, if desired. Stir and cook for 10 minutes. Serve hot.
- Refrigerate leftovers within 2 hours.
Notes
- Try topping soup with non-fat sour cream, chopped cilantro and baked tortilla chips.
- Freeze extra lime juice to use later.



Comment
Tasty! The lightness of this soup was nice.
One child and his mother said that he never likes beans in a soup, but he ate this ALL up!