Name: Black Bean and Tomato Soup
Ingredients: 1 15-ounce can black beans, undrained; 1 cup low-sodium chicken broth, plus more for sautéing the onion, garlic and carrots; 1 small onion, chopped; 1 tsp. garlic, minced; 1 carrot, diced small; 1 15-ounce can black beans, undrained; 1 10-ounce can Ro-Tel diced tomatoes with green chili peppers; ⅓ cup plain yogurt, optional; 4 tsp. lime juice; 2 tsp. ground cumin; ¼ tsp. red pepper flakes, optional; Top with sour cream, cilantro, chopped avocado, or feta cheese

Black Bean and Tomato Soup

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Ingredients

1 15-ounce can black beans, undrained
1 cup low-sodium chicken broth, plus more for sautéing the onion, garlic and carrots
1 small onion, chopped
1 tsp. garlic, minced
1 carrot, diced small
1 15-ounce can black beans, undrained
1 10-ounce can Ro-Tel diced tomatoes with green chili peppers
⅓ cup plain yogurt, optional
4 tsp. lime juice
2 tsp. ground cumin
¼ tsp. red pepper flakes, optional
Top with sour cream, cilantro, chopped avocado, or feta cheese

Instructions

Place 1 can black beans and chicken broth into a blender; cover and puree until smooth.
Heat a large saucepan, over medium-high heat; add chicken broth, onion, garlic and carrot; sauté until onion is tender and carrots are cooked; about 5 minutes.
Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil.
Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally.
Garnish with sour cream, cilantro, avocado and/or feta cheese, if using, to serve.

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