Mexican

Tomato and Black Bean Soup is for Soup.

Tomato and Black Bean Soup takes 5 minutes to prepare.

Tomato and Black Bean Soup takes 20 minutes to cook.

Tomato and Black Bean Soup makes 6 servings.

The ingredients for Tomato and Black Bean Soup are:

4 scallions, chopped
1 celery stalk, chopped
4 cloves garlic, chopped
2 tsps ground cumin
1/8 tsp cayenne pepper
1 dash of salt
1 dash of black pepper, freshly ground
1-15 oz. can black beans with juices
1-15 oz. can diced tomatoes with juices
1.5 cups of chicken stock (or can use vegetable stock if preferred)

Here is how you make Tomato and Black Bean Soup:

1. In a 2 quart soup pot, heat 1 tablespoon of extra virgin olive oil over medium heat.2. Add onion, celery, garlic, cumin, cayenne, salt, and pepper and cook until tender. 3. Add in canned black beans and juices, and the whole can of diced tomatos. Stir, and then add in chicken stock.4. Cook for 10 minutes.5. After simmered, take 2 cups of the soup and puree in a blender. Add back into the pot and stir.6. Simmer for another 20 minutes until thickened.Enjoy! Makes 6 1-cup servings. Number of Servings: 6Recipe submitted by SparkPeople user MOMMIEANYA0220.

The nutritional information for Tomato and Black Bean Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 82.1

• Total Fat: 0.6 g
• Cholesterol: 1.2 mg
• Sodium: 301.7 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 5.2 g
• Protein: 5.0 g

Tomato and Black Bean Soup is Mexican cuisine.

The dietary needs meet for Tomato and Black Bean Soup is Low Carb