The Best Recipes: Black Bean and Tomato Soup

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Black Bean and Tomato Soup

"This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later."

Ingredients :

• 1 (15 ounce) can black beans, undrained
• 1 cup low-sodium chicken broth
• cooking spray
• 1 small onion, chopped
• 1 teaspoon minced garlic
• 1 (15 ounce) can black beans, undrained
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• 1/3 cup plain yogurt (optional)
• 4 teaspoons lime juice
• 2 teaspoons ground cumin
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons chopped fresh cilantro

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

• Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
• Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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