Vegetarian

Creamy Black Bean Soup is for Soup.

Creamy Black Bean Soup takes 10 minutes to prepare.

Creamy Black Bean Soup takes 60 minutes to cook.

Creamy Black Bean Soup makes 10 servings.

The ingredients for Creamy Black Bean Soup are:

1.5 tbsp olive oil
1 large onion, diced
3-4 cloves of garlic, minced
1 tbsp ground cumin
1.5 tbsp smoked paprika
3 cans (540 mls each) black beans, drained and rinsed
1 can (540 ml) Petite cut stewed tomatoes
1 can (341 ml) sweet corn, drained and rinsed
1/3 jar (650 ml) of salsa verde
1.5 carton (900ml each) chicken broth
1 tbsp sugar
1 lime

Here is how you make Creamy Black Bean Soup:

Heat oil in a large soup pot over medium heat. Cook onions until soft and translucent. Add garlic, cumin and paprika and cook for another 30 seconds. Add in beans, corn, tomatoes (with liquid), salsa, 1 carton of the chicken broth, sugar and juice of one lime. Bring to a boil, reduce heat and simmer, stiring occasionally for 1 hour. Using an immersion blender, blend until desired consistency (thick and creamy with some small chunks), add the other half carton of chicken broth. *optional* Serve over brown rice and topped with avocado and cilantro, if desired. Serving Size:?Makes 10 1-cup servings

The nutritional information for Creamy Black Bean Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 271.7

• Total Fat: 4.8 g
• Cholesterol: 2.5 mg
• Sodium: 488.7 mg
• Total Carbs: 46.7 g
• Dietary Fiber: 10.6 g
• Protein: 15.2 g

Creamy Black Bean Soup is Mexican cuisine.

The dietary needs meet for Creamy Black Bean Soup is Lactose Free