Black Bean and Tomato Soup You Have To Try

Wednesday, 1 February 2017

Black Bean and Tomato Soup

"This is a changed model of a recipe that I determined on every other site. Either canned or cooked black beans can be used. This soup freezes well and I generally double or triple the recipe to have sufficient to freeze for later."

Ingredients :

1 (15 ounce) can black beans, undrained
1 cup low-sodium chook broth
cooking spray
1 small onion, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, undrained
1 (10 ounce) can diced tomatoes with inexperienced chile peppers (inclusive of RO*TEL®)
1/three cup undeniable yogurt (non-obligatory)
four teaspoons lime juice
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes (non-compulsory)
2 tablespoons chopped clean cilantro

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

Place 1 can black beans and bird broth right into a blender. Cover and puree till clean.
Heat a massive saucepan covered with cooking spray over medium-high warmth; cook and stir onion and garlic until onion is tender, approximately 5 minutes. Stir last 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion combination; convey to a boil. Reduce warmth to low, cover, and simmer for 25 to 30 minutes, stirring sometimes. Garnish with cilantro to serve.

Notes :

Reynolds® Aluminum foil may be used to preserve food moist, cook dinner it flippantly, and make smooth-up less difficult.

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