Southwestern Black Bean Soup
Southwestern black bean soup is the perfect easy lunch or dinner recipe! Ready in 10 minutes, this healthy recipe is packed with flavor and will fill you up for hours! Naturally low fat and gluten free!
Servings 2 servings
Calories 279kcal
Cost $3.09 Recipe/$1.55 Serving
Ingredients
- 3 tbsp chopped red onion $0.08
- 1 can organic black beans (rinsed and drained) $0.99
- 1 14 oz can fire roasted tomatoes crushed $1.29
- 1 cup vegetable broth $0.50
- 1 tsp chili powder $0.10
- 1/2 tsp garlic powder $0.05
- 1/2 tsp cumin $0.05
- 1/2 tsp sea salt $0.03
Instructions
- Heat a medium sauce pan over medium heat as you chop the red onion.
- Spray the sauce pan with non-stick spray (or add 1 tsp. avocado oil) and add the onion. Allow the onion to cook 2 minutes.
- As the onion is cooking, rinse and drain the black beans.
- After 2 minutes, add the rest of the ingredients and put a lid on the sauce pan. Turn the heat up to medium high.
- Cook for 5-6 minutes.
- Turn off the heat and use the immersion blender to blend up 1/4 of the soup in the pan (about 4 quick pulses of the blender). Or transfer 1/4 of the soup to a blender and blend on high. Add the blended soup back to the pot. Stir well
- Serve hot with your favorite toppings
Notes
Top tips
- This recipe can easily be doubled or tripled, just be sure to use a large enough pot. Note: the soup may take a few more minutes to heat through since there will be more liquid in the pot.
- If you want to make this soup more filling, add about 1 cup of cooked rice, quinoa or cauliflower rice to the pot after blending. Cook for an additional 2-3 minutes to warm through.
- To add more veggies (zucchini, squash, bell peppers), saute them with the onions 4-5 minutes before adding the rest of the ingredients.
- Smoked paprika
- Chipotle powder or 1 or 2 chipotle in adobo blended with the soup at the end.
- Smoked sea salt - only a pinch
- Lime juice - this will really add a fresh pop of flavor. Add the lime juice at the end right before serving.
- Red wine vinegar (just a splash) - this has the same impact to the soup as the lime juice. Add it right at the end.
- Jalapenos (canned or fresh)
- Vegetables: Add sliced zucchini, squash, thinly sliced bell peppers, cauliflower rice to the dish by sautéing them with the onions before adding the rest of the ingredients.
- Rice or quinoa - add cooked rice or quinoa (about 1 cup) to the soup after blending to make this soup more filling.
Nutrition
Calories: 279kcal | Carbohydrates: 49g | Protein: 17g | Fat: 1g | Fiber: 17g | Sugar: 7g
