Description

Make a healthy black bean soup without losing any flavor. It only has 3 g fat, 134 calories and is loaded with 7 g fiber. It's so good and can be ready in about 45 minutes. Make it vegetarian by using vegetable stock or broth, if you wish.

Ingredients

• 1 T. vegetable oil
• 1 medium onion, finely chopped or grated
• 1 jalapeno chile, stemmed, seeded and minced
• 6 garlic cloves, minced
• 2 t. chili powder
• ⅛ - ¼ t. cayenne pepper
• 4 - 14.5 oz. cans black beans, rinsed and drained
• 4 c. low-sodium chicken stock
• 2 c. water, divided
• 1/2 t. salt, plus more if needed
• black pepper, to taste
• 1 - 2 T. freshly squeezed lime juice
• ½ c. cilantro, chopped, optional

Steps

1. In a large soup pot/Dutch oven, heat oil over medium heat until shimmering; add onion, jalapeno, and garlic; cook until softened, about 5 minutes. Stir in chili powder and cayenne; cook 1 minute; add beans, stock, 1½ c. water, and ½ t. salt; stir. Bring to a simmer; cook about 20 minutes to blend the flavors.
2. Process 3 c. soup in a blender until smooth and pureed.
3. Stir the pureed soup back into pot; add a little more water if necessary, to desired consistency. Remove from heat; season with salt, pepper, and lime juice, to taste.