Last Minute Black Bean Soup Recipe
Last-Minute Black Bean Soup
Makes 4 servings; serving size about 1 cup
One 15-ounce can reduced-sodium black beans, undrained
1 1/2 cups frozen corn kernels
3/4 cup salsa
1/2 cup water
1/2 cup finely diced red bell pepper
2 tablespoons fresh lime juice (juice of 1 lime)
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 cup shredded reduced-fat Cheddar cheese
1/4 cup reduced-fat sour cream, optional
1. In a medium saucepan, combine the beans, corn, salsa, water, bell pepper, lime juice, chili powder, and cumin. Cover and bring to a boil. Reduce the heat and simmer, uncovered, 10 minutes.
2. Serve in individual bowls and top with the cheese and sour cream as desired.
180 calories, 1.5g fat (1g saturated), 380mg sodium, 33g carbohydrate, 7g fiber, 10g protein, 60% vitamin C, 15% calcium, 15% iron
This entry last modified on: October 26, 2012 4:36 PM
About the Video
Canned soups are convenient, but most are loaded with sodium. This tasty black bean soup recipe is a quick, low-salt alternative.