Appetizers / Soups / Salads

Tangy Black Bean Soup is for Lunch.

Tangy Black Bean Soup takes several minutes to prepare.

Tangy Black Bean Soup takes several minutes to cook.

Tangy Black Bean Soup makes 6 servings.

The ingredients for Tangy Black Bean Soup are:

1/2 cup chopped onions
2 tbsp. minced garlic
2 tbsp. olive oil
1/2 tsp. ground cumin
8 cups vegetable broth
3 cans black beans, drained and rinsed
1/2 lemon, sliced
1/2 cup snipped dried tomatoes
1 tbsp. red taco sauce
1 tbsp. drid oregano
1 1/2 tsp. basalmic vinegar

Here is how you make Tangy Black Bean Soup:

1. In 4 quart pot cook onion and garlic in hot oil over medium heat until tender, stirring occasionally. Add cumin; cook and stire one minute more. 2. Add broth, beans, lemon slices, tomatoes, taco sauce and oregano. Bring to boil, reduce heat. Simmer uncovered for 15 minutes, stirring occasionally.3. Discard lemon slices. Puree, bring to boil, reduce heat. Cook, uncovered, for 10 more minutes, stirring occasionally.4. Add basalmic vinegar and serve. Good over rice, and leftovers can be frozen.Number of Servings: 6Recipe submitted by SparkPeople user IVAHAPPY.

The nutritional information for Tangy Black Bean Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 230.3

• Total Fat: 5.4 g
• Cholesterol: 0.0 mg
• Sodium: 723.7 mg
• Total Carbs: 35.8 g
• Dietary Fiber: 10.9 g
• Protein: 10.4 g

The dietary needs meet for Tangy Black Bean Soup is Vegan