Winter Black Bean Soup


3 cups cooked black beans
2 teaspoons vegetable oil
½ cup onion, chopped (about ½ medium onion)
1 tablespoon chili powder
1 teaspoon ground cumin (optional)
1 can (14.5-ounce) Mexican-style diced tomatoes
1 cup water
1 tablespoon lime or lemon juice (optional)
Nonfat yogurt or lowfat sour cream and cilantro for garnish (optional)


  1. Prepare beans as directed on package.
  2. Heat oil in a large saucepan over medium heat. Add onion and cook. Stir until onion begins to soften, about 2 to 3 minutes. Add chili powder. Add cumin, if you like. Cook and stir for 1 minute.
  3. Add tomatoes, beans, and water. Bring to boil. Reduce heat and simmer for 10 minutes covered.
  4. Remove from heat and stir in lime or lemon juice, if you like.
  5. Garnish before serving.

Serving size: 1 ¼ cup
Serves 4

Nutrition information (per serving):

230 calories
3.5 g total fat
0 g saturated fat
0 mg cholesterol
240 mg sodium
39 g carbohydrate
13 g dietary fiber
6 g sugars
13 g protein


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