Mexican

Roasted tomato and black bean soup takes 20 minutes to prepare.

Roasted tomato and black bean soup takes 20 minutes to cook.

Roasted tomato and black bean soup makes 5 servings.

The ingredients for Roasted tomato and black bean soup are:

1 28 oz can of Muir Glen Organic fire roasted tomatoes
1 29 oz can of Goya black beans
1 cup frozen corn
2 chopped medium onions
8 chopped cloves of garlic
1 tsp cinnamon
2 tsp ground ancho chili powder
1 tsp cumin
4 cups low sodium chicken stock

Here is how you make Roasted tomato and black bean soup:

Saute 2 medium dice onions in 1 tbs olive oil, add 8 diced cloves of garlic. Saute until tender. Add 1 can of Muir Glen fire roasted tomatoes (28 oz), heat through. Add chicken stock and blend with a immersion blender or a traditional blender. Add 29 oz can of black beans (rinsed & drained). Heat through.Serving Size:?Makes 5 2-cup servings

The nutritional information for Roasted tomato and black bean soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 82.1

• Total Fat: 0.8 g
• Cholesterol: 0.0 mg
• Sodium: 235.1 mg
• Total Carbs: 17.6 g
• Dietary Fiber: 3.6 g
• Protein: 4.3 g

Roasted tomato and black bean soup is Mexican cuisine.

The dietary needs meet for Roasted tomato and black bean soup is Vegetarian