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Black Bean and Tomato Soup

Cook Time
1 hour 30 minutes
15 g
Total Fat
7 g
Saturated Fat
1.5 g
35 g
Dietary Fiber
12 g


  • 1 tbsp olive oil
  • 1 lb black beans
  • 6 cups chicken broth
  • 1 bay leaf
  • 1 white onion, diced
  • 1 tbsp garlic, minced
  • 1 tbsp paprika
  • 1 1/2 tsp cumin, ground
  • 1 tsp oregano
  • 1 tsp coriander, ground
  • 1/2 tsp cayenne
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 tbsp red wine vinegar
  • 15 oz tomatoes, diced


  1. Simmer black beans in chicken broth with bay leaf until tender, about one hour.
  2. Remove bay leaf and half of the bean-broth mixture.
  3. Puree the remaining bean mixture in pot with a handheld blender or in a food processor until smooth.
  4. Return reserved beans to pot and keep warm over low heat.
  5. Saute onion, garlic, paprika, cumin, oregano, coriander, cayenne, salt, and pepper in oil in a skillet for 5 minutes.
  6. De-glaze pan with vinegar.
  7. Add tomatoes and their juice.
  8. Simmer to reduce slightly and mash tomatoes.
  9. Add to soup and cook another 5 minutes.

Tags: Recipes

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