Hearty Mexican Bean and Potato Soup

This fiber-rich soup combines plant-based protein from black beans with complex carbohydrates from potatoes, making it an incredibly filling and heart-healthy meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (5 servings), not per serving.

• 1 small onion, chopped · 31 kcal in the whole recipe
• 4 cloves garlic, minced · 13 kcal in the whole recipe
• 1 can (14.5 oz) low-sodium diced tomatoes · 138 kcal in the whole recipe
• 2 cans (15 oz each) low-sodium black beans, drained and rinsed · 873 kcal in the whole recipe
• 2 large potatoes, peeled and diced · 181 kcal in the whole recipe
• 4 cups water
• 1/2 cup fresh cilantro, chopped · 4 kcal in the whole recipe
• Juice of 1/2 lime · 4 kcal in the whole recipe
• 1/8 teaspoon ground cumin · 1 kcal in the whole recipe

Method

1. In a large pot, cook the chopped onion, garlic, and diced tomatoes over medium-high heat for 3 minutes, stirring frequently.

   

2. Stir in the black beans, diced potatoes, and water. Bring the mixture to a boil, then reduce the heat to medium-low.

   

3. Cover the pot and simmer gently for 20 minutes until the potatoes are tender.

   

4. Stir in the fresh cilantro, ground cumin, and lime juice. Let the soup simmer uncovered for another 10 minutes to blend the flavors.

   

5. Serve warm, garnished with extra fresh cilantro if desired.

   

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