nutritional information

Per SERVING:

  • Calories: 220
  • Protein: 9 g
  • Total Fat: 7.5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 39 g
  • Cholesterol: 0 mg
  • Sodium: 517 mg
  • Fiber: 12 g
  • Sugar: 6 g
Vegan

Mexican Black Bean Soup

Serves 4

Our testers were skeptical at first, but this dish turned out to be both filling and refreshing.
  • 1 lb. plum tomatoes, chopped
  • 2 ¼ cups canned black beans, rinsed and drained, divided
  • 1 14.5-oz. can low-sodium vegetable broth
  • ½ cup plus 1 Tbs. chopped cilantro, divided
  • 3 Tbs. fresh lime juice, divided
  • 1 canned chipotle chile
  • ½ tsp. ground cumin
  • 1 cup fresh corn (about 1 ear)
  • 1 avocado, diced
  • ¼ cup diced red onion
  • ¼ cup soy sour cream, optional
  1. Purée tomatoes, 1 1/4 cups beans, broth, 1/2 cup cilantro, 2 Tbs. lime juice, chipotle and cumin in blender until smooth. Cover, and chill 2 hours.
  2. Combine remaining beans, cilantro, lime juice, corn, avocado, red onion and cilantro in bowl. Fold half of mixture into soup; cover, and chill 1 hour. Serve garnished with remaining corn mixture.
July 2007

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comments

This soup is delicious. I however, did NOT try it cold. I ate it warm and it was amazing.

Cat - 2010-06-14 23:53:44

This recipe was unfortunately a disappointment. I think it was the flavor of the sauce the chipotle chile came in that ruined the taste of this soup for me. I thought it may have been that it was cold rather than warm, but even after heating it up, I still didn't care for it.

Laura - 2010-06-02 03:26:36

This soup was the hit of our dinner party! We didn't have a chipotle chilie though, so we used 1/8 of a teaspoon of chipotle chilie spice and it worked out fine. I've been asked by our non-vegetarian guests to pass along the recipe. Highly recommended!

Roberta - 2010-10-25 10:51:00