Ingredients
- 2 tsp olive oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 1 (15½-ounce) can black beans, drained and rinsed
- 1 (14½-ounce) can reduced-sodium chicken broth
- 1 cup water
- 1 tsp ground cumin
- ¼ tsp black pepper
- ¼ cup chopped fresh cilantro
- 2 scallions, thinly sliced
- 4 lime wedges
How to Make It
- Heat oil in large saucepan. Add onions and garlic; cook, stirring for about 5 minutes. Stir in beans, broth, water, cumin, and pepper; bring to a boil. Reduce heat and simmer, covered, 15 minutes. Remove saucepan from heat; let cool 5 minutes.
- Purée soup, in batches, if needed, in a food processor or blender. Return soup to the saucepan and reheat over medium heat.
- Ladle soup equally into 4 bowls and sprinkle evenly with cilantro and scallions. Serve with lime wedges.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 124 kcal Calories from Fat: 0 kcal |
|
% Daily Value*
|
Trans Fat 0.0 g |
carbohydrates 18 g 14% |
Protein 6 g 12% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
