Southwest Black Bean Soup Recipe
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!
Servings: 4
Calories: 74kcal
Ingredients
- 1 Tbs. olive oil
- 1 onion , chopped, 1 cup
- 1 red bell pepper , seeded and chopped, 1 cup
- 1 large carrot , peeled and chopped, 1 cup
- 1 rib celery , chopped, 1/2 cup
- 1 Tbs. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 2 cans (15.5 ounces each) black beans , drained and rinsed
- 2 cups vegetable broth or chicken broth
- 1 can (10 ounces) Rotel Original diced tomatoes & green chilies
- 2 Tbs. cilantro leaves
- shredded Mexican cheese , optional garnish
- sour cream , optional garnish
- chopped red pepper , optional garnish
Instructions
- Heat olive oil over medium-high heat in medium saucepot.
- Add onion, red pepper, carrot, celery, chili powder, cumin and kosher salt and cook until tender-crisp, 3-4 minutes.
- Add black beans, broth, and Rotel tomatoes and chilies and bring to a boil.
- Reduce heat and simmer 25 minutes or until vegetables are tender.
- Stir in cilantro leaves and garnish with shredded cheese, sour cream and chopped red bell pepper if desired.
Notes
Makes 6 cups/4 servings.
Nutrition
Calories: 74kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 757mg | Potassium: 213mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4352IU | Vitamin C: 41mg | Calcium: 29mg | Iron: 1mg