Quick Black Bean Mexican Soup

Quick Black Bean Mexican Soup - 3 Guiding Stars

Active Time

10 min.

Total Time

30 min.

Servings

6 (608 g)

Add the stock slowly as you’re making this soup. If you like more of a chili, only add enough liquid to cover the vegetables. If you prefer a thinner soup, add all of the stock. Avocado, sour cream, and hot sauce would make wonderful garnishes.

Tip: If you’ve got the time, this soup tastes even better made in a slow cooker. To modify, sauté your garlic and onion as directed and add all ingredients (except fresh cilantro) to your slow cooker. Cook on high for one hour then reduce the temperature to LOW for 2-4 hours. A long, low heat will help the flavors come together more fully.

Ingredients

1 Tbsp. olive oil
1 cup chopped onion
4 cloves garlic, minced
1 (15 oz.) can no-salt added diced tomatoes, not drained
4 cups cooked black beans
4 med. red potatoes, cubed
1 (15 oz.) can no-salt added corn, drained
4 cups low-sodium vegetable stock
½ cup fresh cilantro, chopped
1 Tbsp. cumin
Juice of 2 limes

Directions

Heat olive oil in large pot over medium-high heat. Sauté the onion and garlic until soft (2-3 minutes).
Add tomatoes and their liquid, beans, potatoes, corn, and stock. Bring to boil; reduce heat to medium-low. Simmer, covered until potatoes are soft (20 minutes).
Add cilantro, cumin, and lime. Stir well and cook to combine flavors (10-15 minutes).
Serve hot and garnish with extra cilantro.

Nutritional analysis per serving: Calories 360; Total Fat 3.5g (5% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 135mg (6% DV); Total Carbohydrate 71g (26% DV); Dietary Fiber 15g (53% DV); Total Sugars 8g; Includes 0g Added Sugars (0% DV); Protein 15g; Vitamin D 0% DV; Calcium 8% DV; Iron 25% DV; Potassium 30% DV; Molybdenum 190% DV; Copper 60% DV; Folate 60% DV.