Spicy Black Bean Soup
Tasty black bean soup full of veggies and a kick!
black bean, soup, spicy
peeled & chopped
red bell pepper
crushed red pepper flake
low sodium black beans
drained & rinsed
low sodium vegetable broth
low-fat sour cream
Heat oil in a soup pot over medium heat. Add onions, garlic and salt. Cook,stirring constantly, until onions are translucent.
Add jalapeno, carrot, bell pepper, cumin, chili powder and red pepper flakes.Cook until vegetables are soft, 7-9 minutes.
Add broth, corn and beans. Bring to a slow boil over medium-high heat, then lower heat to a simmer. Cook until beans are very soft and flavors are combined, 20 minutes.
Using a standing or immersion blender, blend half the soup, or to your preferred texture.
Stir in lime juice, cilantro and black pepper.
Top with about 2 tablespoon avocado, 2 tablespoons cheese and 1 tablespoon sour cream. Add extra cilantro or lime juice, if desired.
Nutrition Facts (per 1 cup with toppings): 311 calories, 12g fat, 4g saturated fat, 17mg cholesterol, 315mg sodium, 41g carbohydrate, 13g fiber, 0.5g added sugar, 14g protein, 200mg calciu, 712mg potassium, 272mg phosphorus, 149mg oxalate