Black Bean Soup

Black Bean Soup

Nutritional Information

Amount of Servings: 4
Serving Size: 1 cup

Calories: 240
Total Fat: 3 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 480 mg
Total Carbs: 43 g
Fiber: 11 g
Sugar: 10 g
Protein: 12 g
Vitamin D: 0 mcg
Calcium: 190 mg
Iron: 3.4 mg
Potassium: 1340 mg
Phosphorus: 210 mg

Ingredients

2 tsp Extra Virgin Olive Oil
1 each Bay Leaf, dried
2/3 cup Yellow Onion, diced
1/2 cup Celery, diced
1/2 cup Carrot, diced
2 tsp Fresh Garlic, minced
2 tsp Tomato Paste
2/3 cup Canned Diced Tomatoes
20 oz Canned Black Beans, drained & rinsed
2 2/3 cup Low Sodium Vegetable Broth
2/3 tsp Ground Cumin
1/3 tsp Dried Oregano
1/3 tsp Smoked Paprika
2 pinches Cayenne Pepper
2/3 tsp Kosher Salt
1/3 tsp Ground Black Pepper
2 tsp Lime Juice
1 tbsp + 1 tsp Fresh Cilantro, chopped

Cooking Instructions

1. Heat olive oil in a heavy-bottomed stock pot over medium heat; add bay leaf.
2. Sauté diced onion, celery, and carrots for 3–4 minutes until softened and translucent.
3. Add minced garlic; sauté 1–2 minutes until fragrant.
4. Stir in tomato paste and cook 1 minute to caramelize slightly.
5. Add canned diced tomatoes with their juice; simmer 2 minutes.
6. Add drained black beans, broth, and all dry spices: cumin, oregano, smoked paprika, cayenne pepper, kosher salt, and black pepper.
7. Bring to a boil, then reduce heat and simmer gently for 20–25 minutes, stirring occasionally.
8. Finish with fresh lime juice and cilantro.
9. Remove from heat; discard bay leaf.