1 cup refrigerated prechopped celery, onion, and bell pepper mix
2 (15 oz) cans reduced sodium black beans
1 (14.5) can fire roasted diced tomatoes, undrained
2 cups vegetable broth
1/2 teas ground cumin
1/4 teaspoon crushed red pepper
1/8 teas ground all spice
1/4 cup reduced fat sour cream
1/4 cup chopped green onions
Instructions
1. Heat a large saucepan over medium high heat; coat pan with cooking spray. Add vegetable mix to pan;saute 2 minutes. Stir in beans and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes.
2. Mash beans slightly with a potato masher. Stir until soup is slightly thickened. Top each serving with sour cream and green onions.
Serving
Suggestions
Serving size- about 1 1/2 cups soup, 1 tbsp sour cream, and 1 tbsp green onion
Originally Submitted
2/25/2012
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