Black Bean Soup

Serves 4
Hands-on Time: 10m
Total Time: 30m

Ingredients

• 1 teaspoon olive oil
• 1 pint store-bought fresh salsa
• 1 16-ounce can refried black beans
• 1 15-ounce can black beans, rinsed
• 1 14.5-ounce can vegetable or chicken broth
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, roughly chopped

Directions

1. Heat the oil in a saucepan over medium heat. Add 1 ½ cups of the salsa and cook, stirring occasionally, for 4 minutes.

2. Add the refried beans, black beans, and broth and bring to a boil. Reduce heat and simmer for 5 minutes.

3. Divide among bowls and top with the sour cream, cilantro, and remaining ½ cup salsa.

Tip

The soup can be refrigerated for up to 3 days and frozen for up to 3 months.

Nutritional Information

Calories 424; Calories From Fat 83; Fat 9g; Sat Fat 4g; Cholesterol 20mg; Sodium 1,978mg; Protein 19g; Carbohydrate 65g; Sugar 6g; Fiber 20g; Iron 7mg; Calcium 143mg