Small-Batch Black Bean Soup

By Margaret Fraser

97 people added this to their Recipe Box

This recipe makes 2 servings

Nutritional Info
cal	0 serving:lt;/bgt;0serving:lt;/bgt; cal
pro	12 g12g pro
total fat	3 g3g total fat
sat. fat	00 sat. fat
carb	50 g50g carb
fibre	9 g9g fibre
chol	0 mg0mg chol
sodium	860 mg860mg sodium
% RDI:	-
calcium	55 calcium
iron	2525 iron
vit A	1515 vit A
vit C	3737 vit C
folate	8383 folate

Serve this soup with a dollop of lowfat sour cream, thin avocado slices, shredded Monterey Jack cheese or chopped fresh coriander.

Ingredients

1 tsp olive oil 1 1tsp tspolive oil
1 small onion , chopped1 1small onion, chopped
1 clove garlic , minced1 1clove garliccloves of garlic, minced
2 cups tomato juice 2 2cups cupstomato juice or vegetable cocktail
1 1cup cupcanned black beans, drained and rinsed
1 pinch hot pepper flakes , (optional)1 1pinch pinchhot pepper flakes, (optional)
1 cup frozen corn kernels 1 1cup cupfrozen corn kernels

Preparation

In saucepan, heat oil over medium heat; cook onion and garlic, stirring often and adding up to 2 tbsp (25 mL) water to prevent sticking, for about 7 minutes or until softened. Add tomato juice, beans and hot pepper flakes (if using); bring to boil. Reduce heat, cover and simmer for 10 minutes. Stir in corn and heat through.

Keywords : Soup; Beans; Corn; Garlic; Onions; Boil;

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