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Mexican Black Bean Soup

Our testers were skeptical at first, but this dish turned out to be both filling and refreshing.

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Our testers were skeptical at first, but this dish turned out to be both filling and refreshing.

Servings
SERVING

Ingredients

  • 1 lb. plum tomatoes, chopped
  • 2 1/4 cups canned black beans, rinsed and drained, divided
  • 1 14.5-oz. can low-sodium vegetable broth
  • 1/2 cup plus 1 Tbs. chopped cilantro, divided
  • 3 Tbs. fresh lime juice, divided
  • 1 canned chipotle chile
  • 1/2 tsp. ground cumin
  • 1 cup fresh corn (about 1 ear)
  • 1 avocado, diced
  • 1/4 cup diced red onion
  • 1/4 cup soy sour cream, optional

Preparation

  1. Purée tomatoes, 1 1/4 cups beans, broth, 1/2 cup cilantro, 2 Tbs. lime juice, chipotle and cumin in blender until smooth. Cover, and chill 2 hours.
  2. Combine remaining beans, cilantro, lime juice, corn, avocado, red onion and cilantro in bowl. Fold half of mixture into soup; cover, and chill 1 hour. Serve garnished with remaining corn mixture.

Nutrition Information

  • Serving Size Serves 4
  • Calories 220
  • Carbohydrate Content 39 g
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 12 g
  • Protein Content 9 g
  • Saturated Fat Content 1 g
  • Sodium Content 517 mg
  • Sugar Content 6 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g