Black Bean Soup
- Spray large pot with cooking spray, over medium-high heat add onion and cook until translucent (5 minutes).
- Add garlic, cumin and jalapeno and cook 1 minute more.
- Add beans to pot and lightly mash with a potato masher or fork.
- Add tomatoes and broth ? bring to a boil and reduce to medium heat, cover and simmer for 15 minutes.
- Serve topped with chopped fresh cilantro (optional).
TIP: Serve this as a side salad to a meal or warm in microwave and use as a filling for tacos!
Leftover ingredients? Use them in these recipes!
- Allspice-Rubbed Pork Tenderloin with Cinnamon Apples
- Asian Marinated Vegetable Salad with Citrus Vinaigrette
- Chicken and Black Bean Tostada with Avocado Cream
- Chickpea Salad with Tomatoes and Cucumber
- Crockpot Pulled Orange Chicken Tacos with Pickled Vegetables
- Texas Caviar
- Zippy Southwest Chicken Fajita Salad
- Mexican Chicken Soup
- Quick Chicken Chili
- Pollo Guisado
- Pico de Gallo Grilled Chicken Salad
- Blackened Fish with Strawberry Kiwi Salsa
- Black Bean Soup Caribbean Pink Beans
Search for the ingredient below and use the remaining amount in those recipes!
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 0.5 g
- Saturated Fat
- 0.0 g
- Trans Fat
- 0.0 g
- Polyunsaturated Fat
- 0.0 g
- Monounsaturated Fat
- 0.0 g
- 0 mg
- 34 mg
- 1128 mg
- 45 g
- 11 g
- 12.9 g
- 15 g
- 110 mg
Recipe copyright © 2015 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.
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