Winter Black Bean Soup

Recipe Ingredients and Instructions to Download and Print: Winter Black Bean Soup (PDF)

Serves: 4 | Serving Size: 1 1/4 cups

Ingredients

2 teaspoons olive or canola oil
1⁄2 cup onion, chopped (about 1⁄2 medium onion)
1 tablespoon chili powder
1 teaspoon ground cumin (optional)
2 cups diced tomatoes canned or diced frozen tomatoes, not drained
2 cans low sodium black beans, drained and rinsed
1 cup water
1 tablespoon lime or lemon juice (optional)
Nonfat yogurt or low fat sour cream and cilantro for garnish (optional)

Directions

1. Heat oil in a large saucepan over medium heat. Add onion and cook. Stir until the onion begins to soften (about 2 to 3 minutes). Add chili powder. Add cumin, if desired. Cook and stir for 1 minute.
2. Add tomatoes, beans, and water. Bring to a boil. Reduce heat and simmer for 10 minutes covered).
3. Remove from heat and stir in lime or lemon juice, if desired.
4. Garnish with sour cream and cilantro before serving.

Tips

• Soup can be cooked in a slow cooker on low for 3-4 hours. Thin the soup by adding water. Thicken soup by cooking longer without the cover.