Ingredients
1 tablespoon canola oil
1 small onion, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 (15-ounce) cans black beans, rinsed
3 cups water
½ cup prepared salsa
¼ teaspoon salt
1 tablespoon lime juice
4 tablespoons reduced-fat sour cream (optional)
2 tablespoons chopped fresh cilantro (optional)
Directions
Heat oil in a large saucepan over medium heat. Add onion and stir until softened, about two to three minutes. Add chili powder and cumin; cook one minute more. Add beans, water, salsa, and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from heat and stir in lime juice. Transfer half of soup into a blender and puree. Transfer the puree back into the saucepan and stir. Serve garnished with sour cream and cilantro, if desired.
Nutritional Information
Servings: 4
Serving size: 1¼ cups
Calories: 191
Fat: 4g
Protein: 9g
Fiber: 9g
Sodium: 408mg
Cholesterol: 0
Carbohydrates: 31g
Source: www.eatingwell.com