| |

Home > Recipes > Recipe Navigation    
User Rating

This recipe does not have a rating because it does not have enough votes.

Tried it? Rate it!
Print this Recipe

Quick Black Bean Mexican Soup

Nutrition Information
Calories: 246
Total Fat: 3g
Saturated Fat: 0.5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 166mg
Carbohydrates: 42g
Dietary Fiber: 12g
Sugars: 5.5g
Protein: 12g
Vitamin A: 598.2iu (11%)
Vitamin C: 22.3mg (37%)
Calcium: 112mg (11%)
Iron: 3.4mg (18%)

Yield: Serves 6. Each serving: 1-1/2 cups.

Adapted from Twelve Months of Monastery Soups cookbook.

1 Tbsp olive oil
1 cup chopped onion
4 garlic cloves, minced
1 can diced tomatoes
4 cups cooked or canned black beans
2 potatoes, peeled and diced
6-7 cups water
1/2 cup fresh cilantro, chopped
1 Tbsp cumin
Juice of 2 limes
hot sauce to taste
nonfat sour cream
chopped cilantro

1. Heat the olive oil in a large pot over medium-high heat. Sauté the onion for 2 minutes. Add the garlic and tomatoes and sauté 2 minutes. Stir often.
2. Add the beans, potatoes and water. Bring to a boil; then reduce to low-medium heat. Cook slowly, covered, for 20 minutes.
3. Add the cilantro, cumin, lime and hot pepper sauce. Stir well, and cook for 10 minutes.
4. Serve hot and garnish with nonfat sour cream and chopped cilantro. (Baked tortilla chips optional.)

Total Preparation & Cooking Time: 60 min. (15 Prep, 45 Cook)

> Leave Feedback

User Feedback

(Page 0 of 1, 0 total comments)

There is no user feedback yet, leave yours below!


Leave Feedback

Skip the moderation queue by becoming a MyDIR member.

Already a member?

Need to sign up?
It’s free and only it takes a minute.
There are two ways to join:

Or, proceed without an account


Related Blog Posts

Related Recipes