Black Bean Soup

Source: Med Instead of Meds

Serves 6


  • 1 teaspoon olive oil
  • 1 medium onion chopped
  • 1 tablespoon ground cumin or chili powder (or combination)
  • 2 15-ounce cans black beans – rinsed and drained
  • 2 cups chicken broth or water
  • Salt and pepper to taste
  • Plain yogurt or low-fat sour cream for topping


  1. Saute the onion in olive oil in a large pot over medium-high heat.
  2. After 2 minutes, add the cumin or chili powder.
  3. Add one can of beans and broth (or water). Cook for 4-5 minutes on medium heat and stir occasionally. Remove from heat and use a hand blender to puree ingredients or transfer to a blender and puree. Add the second can of beans to the pot and cook over medium heat 3-4 minutes or until bubbly.
  4. Taste and add salt and pepper as needed.
  5. Serve topped with yogurt or low-fat sour cream.

Nutrition Information

Calories: 160 Total Fat: 2g; Sodium: 467mg; Total Carbohydrate: 27g;

Dietary Fiber: 11g; Protein: 11g.