Mexican Black Bean Soup


Serves 4


  • 1 pound plum tomatoes chopped
  • 2 1/4 cups canned black beans, rinsed and drained, divided
  • 1 14.5 ounce can low-sodium vegetable broth
  • 1/2 cup plus 1 tablespoon chopped cilantro, divided
  • 3 tablespoons fresh lime juice, divided
  • 1 canned chipotle chile
  • 1/2 teaspoon ground cumin
  • 1 cup fresh corn (about 1 ear)
  • 1 avocado, diced
  • 1/4 cup diced red onion
  • 1/4 cup soy sour cream, optional

Preparation: Puree tomatoes, 1 1/4 cups beans, broth, 1/2 cup cilantro, 2 tablespoons lime juice, chipotle and cumin in blender until smooth. Cover, and chill 2 hours.
Combine remaining beans, cilantro, lime juice, corn, avocado, red onion and cilantro in bowl. Fold half of mixture into soup; cover, and chill 1 hour. Serve garnished with remaining corn mixture.


Amount Per Serving

Cals: 220 From Fat: na

Total Fat: 7.5g

Cholesterol: 0mg

Sodium: 517mg

Total Carb: 39g

Dietary Fiber: 12g

Sugars: 6g

Protein: 9g