Black Bean Soup Recipe

Black bean soup seasoned with spicy salsa, cumin and lime is the perfect meal in a bowl on chilly winter evenings. Served with a dollop of plain yogurt and a side of steaming tortillas this soup hits the spot.

Black Bean Soup

2 (16-ounce) cans black beans, undrained - divided use 1 cup water 1 teaspoon MAGGI Reduced Sodium Chicken Flavor Instant Bouillon Nonstick cooking spray 1 small onion, chopped 1 teaspoon bottled minced garlic 1 cup bottled chunky salsa 1 tablespoon lime juice 2 teaspoons ground cumin 1/4 teaspoon crushed red pepper (optional) 1/3 cup plain yogurt (optional) Fresh cilantro leaves

Place half of beans with liquid and broth in blender or food processor; cover. Blend until smooth. Coat large saucepan with nonstick cooking spray. Heat over medium-high heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender.
Add blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin and crushed red pepper. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 25 to 30 minutes. Serve topped with yogurt. Garnish with cilantro.

Makes 4 servings.

Estimated Times
Preparation Time: 10 mins
Cooking Time: 30 mins

Note: Substituting 1 MAGGI Vegetarian Vegetable Flavor Bouillon Cube for the chicken bouillon makes this tasty soup vegetarian.

Nutritional Information Per Serving (1/4 of recipe): Calories: 175 Calories from Fat: 7 Total Fat: 1 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 1153 mg Carbohydrates: 38 g Dietary Fiber: 10.5 g Sugars: 3 g Protein: 14 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.