Appetizers / Soups / Salads

Roasted Tomato and Black Bean Soup is for Soup.

Roasted Tomato and Black Bean Soup takes 60 minutes to prepare.

Roasted Tomato and Black Bean Soup takes 55 minutes to cook.

Roasted Tomato and Black Bean Soup makes 8 servings.

The ingredients for Roasted Tomato and Black Bean Soup are:

2 large cans or 4 small cans whole tomatoes
1 large sweet onion, cut into 1 inch pieces
6 cloves garlic, peeled
2 Tbsps Olive Oil
Salt / Pepper, to taste
4 cans black beans, drained and rinsed
10 cups chicken broth - can substitute vegetable stock
3 Tsps Cummin
1 Tsp Cayenne Pepper

Here is how you make Roasted Tomato and Black Bean Soup:

1. Heat oven to 375F. On roasting pan, place tomatoes, onion, and garlic. Drizzle olive oil and season with salt and pepper. Place in oven for 45 minutes, stirring once after 20 minutes.2. In soup pan on stove top over medium-low heat, place beans, chicken brother, cummin, and cayenne pepper. Simmer. Add roasted vegetables when they are ready and simmer for 10 minutes.3. Puree in blender or with hand emulsion blender until smooth. Makes appoximately 8 3-cup servings. OPTIONAL: Serve with dollop of light sour cream and cilantro.Number of Servings: 8Recipe submitted by SparkPeople user SHILAH0120.

The nutritional information for Roasted Tomato and Black Bean Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 286.0

• Total Fat: 5.1 g
• Cholesterol: 6.2 mg
• Sodium: 1,615.0 mg
• Total Carbs: 46.4 g
• Dietary Fiber: 15.6 g
• Protein: 16.9 g

The dietary needs meet for Roasted Tomato and Black Bean Soup is Vegetarian