Go Back
+ servings

Black Bean Soup with Jalapeño Cream

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 red bell peppers seeded and chopped
  • 2 cloves garlic peeled
  • 2 15-oz. cans black beans drained and rinsed
  • 4 cups low sodium chicken broth
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1/2 teaspoon cayenne pepper
  • Sea salt and freshly ground pepper to taste
  • 1/2 cup plain Greek yogurt
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro chopped
  • 1 small jalapeno seeded and chopped (or to taste)
  • 1 lime juiced

Instructions
 

  • In a large soup pot, heat olive oil over medium heat and saute onions, bell peppers and garlic for 5 minutes, add beans, broth, cumin, oregano and cayenne pepper.
  • Simmer for 20 minutes.
  • In a food processor or blender, puree half of the soup. Return to the pot and stir to combine.
  • In a medium bowl, add yogurt, cream, cilantro, jalapeno and lime juice. Stir to combine.
  • Serve soup with jalapeno cream.

Notes

SERVING SUGGESTION: Baked Sweet Potatoes.
VEGETARIAN: Substitute low sodium vegetable broth for chicken broth.
NUTRITION: 372 Calories; 10g Fat (22.9% calories from fat); 25g Protein; 49g Carbohydrate; 11g Dietary Fiber; 10mg Cholesterol; 371mg Sodium.
Exchanges: 2 1/2 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.
Tried this recipe?Let us know how it was!