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.