Black-Bean-Vegetable Soup

from Parents Magazine

Black-Bean-Vegetable Soup
Servings: 6 Prep 5 mins Cook 20 mins

Ingredients

  • 1 tablespoon vegetable oil
  • 2 medium carrots, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 1/4 teaspoons ground cumin
  • 2 cans (19 ounces) black beans
  • 1 can (14-1/2 ounces) vegetable broth
  • 1 tablespoon lime juice
  • Sour cream and cilantro

Make It

1. In large saucepan, heat oil over medium-high heat. Add carrot, onion, garlic, and cumin. Saute until lightly softened, about 5 to 7 minutes.

2. Stir in black beans, with liquid, and broth. Heat to boiling; reduce heat to medium-low, and simmer 10 minutes. Remove from heat; cool 5 minutes.

3. Puree soup in blender in small batches. Return to saucepan to reheat, and stir in lime juice. Divide among bowls and top with sour cream and cilantro, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 188, Fat, total (g): 4, carb. (g): 30, fiber (g): 11, pro. (g): 10, Percent Daily Values are based on a 2,000 calorie diet.
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