Black Bean Soup
Ingredients
- 2 tsp olive oil
- 1 cup onions chopped
- 1 cup red bell pepper chopped
- 1 cup carrots chopped
- 1 clove garlic minced
- 1 jalapeno pepper jalapeno seeded and minced
- 3 cups low fat beef broth
- 1 cup tomato soup
- 2 cans black beans 19 oz each, drained and rinsed
- 1 tbsp lemon juice
- 1 tbsp brown sugar
- 3 tsp dried oregano
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 6 tbsp reduced fat sour cream
- 2 tbsp fresh cilantro chopped
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onions, red pepper, carrots, garlic, and jalapeño. Cook and stir for 5 mins, until veggies begin to soften.
- Add all remaining ingredients, except sour cream and cilantro. Bring to a boil. Reduce heat to medium-low and simmer, covered, for 10 minutes.
- Transfer soup to a blender or food processor in batches, and puree until smooth. Return to pot.
- Top each bowl of soup with a tbsp of sour cream. Garnish with chopped cilantro.
