Ingredients and Weight:
- 1 large onion, chopped (1 cup)
- 2 large cloves garlic, minced (2 teaspoons)
- 1 medium green bell pepper, chopped (1 cup)
- 1 15-ounce can black beans, rinsed and drained
- 1 14.5-ounce can diced tomatoes (undrained)
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Heat a large saucepan or Dutch oven over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and green bell pepper and cook for another 2 minutes.
- Stir in the black beans, tomatoes, chicken broth, cumin, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until the soup has thickened.
Nutritional Information:
(Per serving)
- Calories: 150
- Fat: 2 grams
- Carbohydrates: 25 grams
- Protein: 10 grams
Dish Characteristics:
- Rich black bean flavor
- Savory spices and herbs
- Hearty and filling
- Perfect for a quick and easy meal
User Comments:
- "This soup is delicious and so easy to make!"
- "The flavors are amazing and it's perfect for a cold day."
- "I love that it's healthy and satisfying."
- "The spice level is perfect for me."
- "I've made this soup many times and it's always a hit."
Special Precautions and Tips:
- For a thicker soup, mash some of the black beans before adding them to the pot.
- If you don't have chicken broth, you can use vegetable broth instead.
- You can add other vegetables to the soup, such as corn, carrots, or celery.
- Serve with a dollop of sour cream, shredded cheese, or tortilla chips.
