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    Quick Black Bean Soup

    A hot bowl of soup on a cold day is a wonderful thing...especially when you can serve it within 30 minutes. (Pair it with sandwiches and a side salad, and you’ve got a complete meal.) Black beans provide fiber, minerals and health-boosting phytonutrients.

    2 tsp minced garlic

    1/2 cup diced onion

    1/2 cup diced red or green bell pepper

    2 cans 15-oz no-salt- added black beans, undrained

    1/2 cup salsa

    2 tsp cumin

    1 tbsp chili powder

    1 cup frozen corn, thawed

    16 oz chicken or vegetable broth

    1/2 cup shredded low-fat cheddar cheese (optional)

    2 1/2 tbsp chopped fresh cilantro (optional)

    1. Sauté garlic, onions and bell pepper in a small amount of water in a heated medium-sized saucepan until soft.
    2. Add beans, salsa, cumin, chili powder, corn and broth, and mix well. Bring to a boil, then reduce heat and bring to a low simmer for 10 minutes.
    3. Ladle soup into bowls and top with shredded cheese and cilantro, if using.

    Yield: 8 servings

    Source: reprinted with permission of Carolyn Lammersfeld, RD, Cancer Treatment Centers of America

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    **These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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