Chunky Black Bean Soup
- Yield: 6 servings
- Prep: 5 mins
- Cook: 20 mins
Serve this classic Southwestern-style soup with crumbled tortilla chips on top.
Ingredients
- 1tablespoon extra-virgin olive oil
- 1medium onion diced (about 1 cup)
- 1-- celery rib, diced (about 1/2 cup)
- 3cans (15 1/2-ounce) black beans, rinsed and drained
- 1can (14 1/2-ounce) diced tomatoes with garlic and onion
- 1teaspoon chili powder
- 1teaspoon ground cumin
- 1/2teaspoon Kosher salt
- 1/4teaspoon coarsely ground black pepper
- 3cups water
- 1tablespoon balsamic vinegar
Instructions
- In a Dutch oven or large saucepan, heat oil over medium-high heat. Add onion and celery; cook, stirring occasionally, 4 to 6 minutes or until onion is softened. Stir in beans, tomatoes, chili powder, cumin, salt, pepper and water. Cover and bring to a boil; reduce heat and simmer 10 minutes.
- Transfer 3 cups beans and liquid to a processor and process to a coarse purée. Return purée to pot, stir in vinegar and heat thoroughly.
Recipe by Jean Kressy
Nutritional Info *per serving
- Calories 340
- Glycemic Load 7
- Fat 3.5g
- Saturated Fat 0.5g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 2g
- Cholesterol 0mg
- Sodium 290mg
- Potassium 840mg
- Carbohydrate 58g
- Fiber 20g
- Sugars 3g
- Protein 20g
- Trans Fat 0g
- Vitamin A 10%
- Vitamin C 20%
- Calcium 8%
- Iron 30%
