Warm and Zesty Black Bean Soup

This hearty soup is packed with plant-based protein and dietary fiber from black beans, keeping you full and satisfied with minimal fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 cup onion, chopped · 67 kcal in the whole recipe
• 3/4 cup celery, chopped · 12 kcal in the whole recipe
• 2 teaspoons garlic, chopped · 16 kcal in the whole recipe
• 1 1/2 cups low-sodium beef broth · 28 kcal in the whole recipe
• 2 cans (15 ounces each) low-sodium black beans, drained and rinsed · 738 kcal in the whole recipe
• 1/2 cup thick and chunky salsa · 64 kcal in the whole recipe
• 1 1/2 teaspoons cumin
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried oregano

Method

1. In a medium or large saucepan, combine the chopped onion, celery, garlic, beef broth, drained black beans, salsa, cumin, onion powder, and dried oregano.

   

2. Stir the mixture well to distribute all the aromatic spices evenly.

   

3. Cover the saucepan with a lid and bring to a gentle simmer over medium heat.

   

4. Let the soup simmer for 20 to 25 minutes, or until the vegetables are completely tender and the flavors are beautifully blended.

   

5. Serve warm, optionally garnished with fresh cilantro or a squeeze of lime.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.