Southwest Black Bean Soup Recipe | Taste of Home
by Anonymous
Why some badges are missing
- Not vegan: elery ribs
- Not vegetarian: elery ribs
- Not dairy-free: reduced-fat sour cream → try oat cream
- Not low-FODMAP: onion → try spring onion greens (green tops only, or a pinch of asafoetida)
- Not low-histamine: an (14-1/2 ounces) diced tomatoes → try roasted red pepper purée
- Not kidney-friendly: elery ribs
Based on listed ingredients — always check labels for allergies.
About this recipe
A hearty American-style soup made with black beans, peppers, tomatoes and green chillies, simmered until thick and flavourful with a mild southwestern spice, typically served as a warming lunch or supper.
Prep
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Cook
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Serves
Rating
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Ingredients
Kitchen HelpShopping list
1 medium sweet red pepper — chopped
2 c elery ribs — chopped
1 small onion — chopped
1 tablespoon canola oil
2 c ans (15 ounces each) black beans — rinsed and drained
1 c an (14-1/2 ounces) reduced-sodium chicken broth
1 c an (14-1/2 ounces) diced tomatoes — undrained
1 c an (4 ounces) chopped green chilies
0.75 teaspoon ground cumin
1 /2 cups cooked
Minute® Brown Rice
6 tablespoons reduced-fat sour cream
Instructions
Step by step
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In a large nonstick saucepan, saute the pepper, celery and onion in
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oil until tender. Add the beans, broth, tomatoes, chilies and cumin.
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Bring to a boil. Reduce heat; simmer, uncovered, for or
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until thickened.
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Divide rice among six soup bowls; top with soup and sour cream.
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Yield: 6 servings.
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Nutritional Facts:
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1 cup soup with 1/4 cup rice and 1 tablespoon sour cream equals 273 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 655 mg sodium, 45 g carbohydrate, 9 g fiber, 12 g protein.
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Diabetic Exchanges:
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2-1/2 starch, 1 lean meat,
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© Taste of Home 2014
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2 of 2
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Southwest Black Bean Soup
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(continued)
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Nutritional Facts:
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1 vegetable, 1/2 fat.
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© Taste of Home 2014
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A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
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