Black Bean Soup - Chicago News and Weather | FOX 32 News

Soup’s on! Bean soup is an economical way to boost nutrition on the menu – and it’s so comforting on a cold winter’s night! Make this tasty batch in about a half hour – and check out the fiber content – if that’s a resolution this year, beans can help make fiber a tasty part of your menu.

Prep Time: 10 minutes

Cook Time: 20 minutes

Amount: 6 servings

Ingredients

1 tablespoon wild harvest™ Organic Extra Virgin Olive Oil

1 cup chopped yellow onion

1/2 cup chopped wild harvest™ Organic Carrots

2 tablespoons minced garlic

2 teaspoons wild harvest™ organic ground cumin

1 teaspoon chili powder

3 1/2 cups wild harvest™ Organic Vegetable or Chicken Broth

1 (15 ounce) can wild harvest™ Organic Tomato Sauce

2 (15 ounce) cans wild harvest™ Organic Black Beans, rinsed and drained

Directions

1. In large stock pot or Dutch oven, heat oil over medium-high heat. Add onion, carrots and garlic; sauté until carrots are softened (about 5-7 minutes).
2. Add in cumin and chili powder; stir until well mixed. Add broth, tomato sauce and black beans.
3. Bring to a boil; reduce heat and simmer 10-15 minutes or until carrots are tender and soup is slightly thickened. Salt and pepper to taste.

Note: Serve with sour cream and shredded Monterey jack cheese, if desired.

Nutritional Information

Serving Size: 1/6 of recipe

Amount Per Serving: Calories: 220 Total Fat: 3g Saturated Fat: 0g Cholesterol: 0mg Sodium: 1,100mg Carbohydrates: 39g Dietary Fiber: 9g

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