Pantry-Ready Black-Bean Soup
  • 1teaspoon olive oil
  • 1medium red or green bell pepper
  • 2teaspoons chopped garlicbottled is fine
  • 114-ounce can chopped tomatoes with juice
  • 14-ounce can chopped green chiles
  • 1cup frozen corn kernels
  • 1tablespoon dried thyme
  • 2cups low-sodium vegetable brothhomemade is best
  • 416-ounce cans black beansrinsed and drained
  1. In a large pot over medium heat, combine olive oil, bell pepper, and garlic. Sauté for a few minutes until tender (don’t let garlic brown).
  2. Add all remaining ingredients and bring to a boil. Reduce heat and simmer 10 minutes. Purée 2 cups of the mixture in a blender; return to pot. Taste and adjust seasoning with salt or more spices. Heat through and serve.
Recipe Notes
Nutrition Facts
Pantry-Ready Black-Bean Soup
Amount Per Serving
Calories 455
% Daily Value*
Sodium 596mg 25%
Total Carbohydrates 86g 29%
Dietary Fiber 21g 84%
Protein 24g 48%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 455 cal, 4% fat cal, 2g fat, 0g sat fat, 0mg chol, 24g protein, 86g carb, 21g fiber, 596mg sodium