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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Canned beans give you a jump-start to tasty bowls of Black Bean Soup. Enjoy bites of carrots, red bell pepper, and celery in every spoonful. Ingredients:
1 1/2 tablespoons canola oil |
1 medium onion, diced |
3 cloves garlic, minced |
1 medium red bell pepper, seeded and diced |
4 carrots, diced (about 1 cup) |
3 ribs celery, thinly sliced |
1 tablespoon chili powder |
1/2 teaspoon cumin |
6 cups low-sodium chicken broth |
4 15-oz. cans black beans, drained and rinsed |
salt and pepper |
6 tablespoons low-fat greek yogurt |
2 tablespoons chopped cilantro |
Directions:
1. Warm oil in a large saucepan over medium-high heat. Add onion, garlic, bell pepper, carrots and celery; cook, stirring occasionally, until softened, about 12 minutes. Add chili powder and cumin. Sauté for about 3 minutes.
2. Stir in broth and beans, then bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally. Remove 2 cups of soup and puree in a blender. Stir pureed soup back into pot and cook 5 minutes longer. Season with salt and pepper.
3. Spoon soup into bowls, top with yogurt and cilantro and serve.
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