Southwest Black Bean Soup

I can hear the wind blowing outside my window reminding me that winter will be in full swing soon. Brrrrr. Let’s get that soup simmering and on the table now! Filled with protein-packed black beans, fresh vegetables, a combination of southwest spices and topped off with seasoned diced tomatoes and green chilies, Southwest Black Bean Soup is pure heaven! If you’re looking for me later I’ll be busy basking in the comfort of a bowl of warm hearty Southwest Black Bean Soup and letting every spoonful take the chill out of my bones today.

Southwest Black Bean Soup

2017-01-27 09:41:48

Serves 4

Filled with protein-packed black beans, fresh vegetables, a combination of southwest spices and topped off with seasoned diced tomatoes and green chilies, this Black Bean Soup is pure heaven!

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298 calories

31 g

30 g

16 g

10 g

7 g

418 g

891 g

8 g

0 g

7 g

Nutrition Facts

Serving Size

418g

Servings

4

Amount Per Serving

Calories 298

Calories from Fat 140

% Daily Value *

Total Fat 16g

25%

Saturated Fat 7g

37%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 30mg

10%

Sodium 891mg

37%

Total Carbohydrates 31g

10%

Dietary Fiber 10g

40%

Sugars 8g

Protein 10g

Vitamin A

119%

Vitamin C

154%

Calcium

13%

Iron

17%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 Tbs. olive oil
2. 1 onion, chopped, 1 cup
3. 1 red bell pepper, seeded and chopped, 1 cup
4. 1 large carrot, peeled and chopped, 1 cup
5. 1 rib celery, chopped, 1/2 cup
6. 1 Tbs. chili powder
7. 1 tsp. ground cumin
8. 1/2 tsp. kosher salt
9. 2 cans (15.5 ounces each) black beans, drained and rinsed
10. 2 cups vegetable or chicken broth
11. 1 can (10 ounces) Rotel Original diced tomatoes & green chilies
12. 2 Tbs. cilantro leaves
13. shredded Mexican cheese, optional garnish
14. sour cream, optional garnish
15. chopped red pepper, optional garnish

Instructions

1. Heat olive oil over medium-high heat in medium saucepot.
2. Add onion, red pepper, carrot, celery, chili powder, cumin and kosher salt and cook until tender-crisp, 3-4 minutes.
3. Add black beans, broth, and Rotel tomatoes and chilies and bring to a boil.
4. Reduce heat and simmer 25 minutes or until vegetables are tender.
5. Stir in cilantro leaves and garnish with shredded cheese, sour cream and chopped red bell pepper if desired.

Notes

1. Makes 6 cups/4 servings.

By GG

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calories

298

fat

16g

protein

10g

carbs

31g

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