Black Bean and Salsa Soup

Black Bean and Salsa Soup
Soups
Amount to eat (1 serving)

Time to prepare: 10 mins to prep
Time to cook: 10 mins to cook

Amount to eat (1 serving)

Sugar: 0g
Sucrose: 0.2g
Glucose: 1.5g
Fructose: 1.4g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Saturated: 1.2g
Monounsaturated:0.7g
Polyunsaturated: 0.3g
Trans: 0g

Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Fiber: 10.3g 42%
Net Carbs: 17
Sodium: 705.2mg 30%
Potassium: 623.2
Cholesterol: 5.9

Calories: 167 Fat: 2g
Protein: 9g Carbs: 28g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Canned black beans (Low sodium, drained)
2 cup / 520 grams

Vegetable Broth (Organic – 365 Everyday Value)
1 1/2 cup / 360 grams

Onions (Young green, tops only)
2 tbsp / 12 grams

Cumin (Spices, cumin seed)
1 tsp, ground / 3 grams

Sour cream (Reduced fat, cultured)
4 tbsp / 60 grams

Salsa (Sauce, ready-to-serve)
1 cup / 260 grams

Step 1

Drain & rinse the beans. Thinly slice the onion.

Step 2

In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.

Step 3

Heat the bean mixture in a saucepan over medium heat until thoroughly heated.

Step 4

Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.