Mexican · Dinner
Black Bean Soup (Low-Calorie)
Mexican black bean soup built on a light vegetable stock base with black beans, tomato, onion, garlic, and cumin, simmered until thick and partly pureed for body without added fat. Finished with lime juice and cilantro, it delivers deep savoury flavour with a fraction of the oil and calories of a traditional version.
$2
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
286Calories
14.2gProtein
7.4gFat
44.8gCarbs
8.5gSugar
16.9gFiber
612mgSodium
0mgChol
1.2gSat Fat
980mgPotassium
110mgCalcium
4.8mgIron
0mcgVitamin B12
18mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Dice the onion and tomato, mince the garlic, and measure the cumin, smoked paprika, and chili powder.
2
Heat the olive oil in a small saucepan over medium heat and sweat the onion with vegetable stock for 4 minutes until soft and translucent.
3
Stir the garlic, spices, tomato, black beans, and remaining vegetable stock into the saucepan and simmer over medium-low heat for 20 minutes until thick.
4
Transfer half the soup to a blender and blitz until smooth, then stir back in; stir in lime juice, season with salt and pepper, scatter cilantro on top, and plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g, cooked black beans
- 11 vegetable stock, low-sodium
- 11 onion
- 4 cloves4 cloves garlic
- 22 small tomato
- 2 tsp2 tsp cumin, ground
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp chili powder
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp lime juice
- 2 tbsp2 tbsp cilantro
- salt, a pinch
- black pepper, a pinch
