Spiced Black Bean Soup
Created by BrookeTheCook on January 17, 2012
- Servings: 4
- Prep Time: 20m
- Cook Time: 30m
- Recipe #4135
Ingredients
- 1 onion, chopped
- 1 red bell pepper, diced
- 3 to 4 roma tomatoes, diced
- 2 celery stalks, sliced thin
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons oil (olive oil)
- 1 can (15 ounce) black beans, undrained
- 2 cups vegetable broth
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried cilantro
- 1/4 teaspoon thyme
- 1/4 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 4 tablespoons fat-free sour cream (or 4 tablespoons plain fat-free yogurt)
- 2 tablespoons fresh cilantro, chopped (optional)
How to Make
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Step 1: Heat oil saucepan over medium-high heat. Add chopped veggies and saute until onion is translucent.
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Step 2: Add ginger and garlic and saute for one more minute, until garlic is fragrant.
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Step 3: Add black beans, vegetable broth and the rest of the spices. Bring to boil, then simmer for 30-35 minutes.
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Step 4: Optional: If desired, use food processor or blender and puree half of mixture (leaving half 'chunky'), then return to pan and heat through.
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Step 5: Top each bowl with 1 tablespoon ff sour cream or ff yogurt and a sprinkle of fresh cilantro - even though I love cilantro and sour cream; I happen to enjoy this soup 'as is.'.
Nutritional Facts
- Serving Size: 1 (415.7 g)
- Calories 445
- Total Fat - 4.5 g
- Saturated Fat - 1 g
- Cholesterol - 1.4 mg
- Sodium - 802.8 mg
- Total Carbohydrate - 79 g
- Dietary Fiber - 19.2 g
- Sugars - 9.1 g
- Protein - 25.5 g
- Calcium - 188 mg
- Iron - 6.1 mg
- Vitamin C - 28.1 mg
- Thiamin - 1 mg