Food > Recipe Directory > Courses/Meal Type > Dinner > Presto Black Bean Soup
Presto Black Bean Soup Recipe
Presto Black Bean Soup
When made with frozen or rinsed canned black beans, this soup can be prepared in about 15 minutes.
Ingredients
- 1 tbsp (15 mL) vegetable oil
- 1 onion, peeled and chopped
- 2 garlic cloves, minced
- 1 tsp (5 mL) each chili powder, dried oregano leaves and ground cumin
- 1 can (28 oz/796 mL) tomatoes, diced
- 2 cans black beans, drained and rinsed (19 oz/540 mL each)
- 1-½ cup chicken or (375 mL) vegetable broth
- 1 cup (250 mL) corn kernels
- ¼ cup (50 mL) chopped fresh coriander
- 1 tbsp (15 mL) lime juice
- sour cream (optional)
Preparation
Heat oil in a deep saucepan set over medium heat. Add onion, garlic, chili powder, oregano and cumin. Cook, stirring occasionally, for 5 minutes.
Add tomatoes, black beans and broth. Bring to a boil and cook, stirring often, for 5 minutes.
Purée 2 or 3 cups (500 to 750 mL) of the soup in a blender or food processor and return to pan. Stir in corn, coriander and lime juice. Taste and adjust seasoning.
Garnish each bowl with a dollop of sour cream, if using.
Fast & Easy: 30 minutes or less (prep and cooking time)
Make-Ahead: Can be made at least 8 hrs ahead.
- Serving(s)
- 4
| Per each of 4 servings: about | |
|---|---|
| Calories | 399 |
| Fat (total) | 6 g |
| Carbohydrate | 68 g |
| Protein | 23 g |
| Fibre | 9 g |
| Sodium | 1053 mg |
| Thiamin | Excellent source |
| Niacin | Excellent source |
| Folate | Excellent source |
| Iron | Excellent source |
| Vitamin A | Good source |
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