"This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later." — judy2304
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1 (15 ounce) can
black beans, undrained
low-sodium chicken broth
1 (10 ounce) can
diced tomatoes with green chile peppers (such as RO*TEL®)
red pepper flakes
chopped fresh cilantro
I used homemade chicken stock and I chose not to add the yogurt as it was optional. Because I do NOT care for Ro-Tel, I used a can of petite diced tomatoes and one 4 ounce can diced mild green chilies instead. This soup is fabulous. I am both a working mother and working with a tight budget, this was able to be made in less than 20 minutes, could be kept warm in a crockpot until my family got home and could be served with grilled cheese sandwiches (which can be easily made by Daddy) with easy clean up. PLUS, the family loved the soup. NO leftovers.
This was very good! From an ingredients perspective, I did not change a thing (didn't use the yogurt but garnished with Sour Cream)but from a preparation perspective, I did make a few alterations to hide the veggies from my children. I threw the cooked onions/garlic and the Rotel into the food processor with the beans and broth. It came out great and I suspect the leftovers will be better tomorrow. The soup appears to be thickening up a bit in the fridge. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean and Tomato Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 13
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