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Loading...| 1 tablespoon olive oil | |
| 1 medium onion, chopped | |
| 2 garlic cloves, minced | |
| 1 red bell pepper, chopped | |
| 2 tablespoons chili powder | |
| 4 cans (15 ounces each) black beans, undrained | |
| 2 cups chicken broth | |
| 1 teaspoon ground cumin | |
| 1/4 cup chopped fresh cilantro | |
| 1/4 cup sour cream | |
| 1/4 cup chopped green onions |
| 1. | Heat oil in a large saucepan over medium-high heat. |
| 2. | Add onion and garlic; sauté 5 minutes or until tender. |
| 3. | Stir in bell pepper and chili powder; cook 1 minute. |
| 4. | Add beans, broth, and cumin, and bring to a boil. |
| 5. | Reduce heat to low, and simmer 10 minutes. |
| 6. | Remove from heat, and let cool for a few minutes. |
| 7. | Blend soup in batches in a food processor until smooth. |
| 8. | Return soup to pan, and heat over medium-low heat until thoroughly heated. |
| 9. | Serve, topped with cilantro, sour cream, and green onions. |
High in fiber, protein, and essential nutrients.
Easy to make and budget-friendly.
May cause gas for some individuals.
May require additional seasoning for taste.
Black beans are a good source of protein, fiber, and essential nutrients such as iron and folate. They also contain antioxidants and may help lower the risk of heart disease and type 2 diabetes.
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