Ingredients:
3 cups black beans, cooked (learn how to prepare dried beans)
2 teaspoons vegetable oil
1/2 cup onion, chopped (about 1/2 medium onion)
1 tablespoon chili powder
1 teaspoon ground cumin (optional)
1 can (14.5 ounces) Mexican style diced tomatoes
1 cup water
1 tablespoon lime or lemon juice (optional)
Nonfat yogurt or lowfat sour cream and cilantro for garnish (optional)
Instructions:
Prepare beans as directed here.
Heat oil in a large saucepan over medium heat. Add onion and cook. Stir until onion begins to soften (about 2 to 3 minutes). Add chili powder. Add cumin, if you like. Cook and stir for 1 minute.
Add tomatoes, beans, and water. Bring to boil. Reduce heat and simmer for 10 minutes (covered).
Remove from heat and stir in lime or lemon juice, if desired.
Garnish before serving.
Tips:
You can use 2 (15 ounces) cans reduced sodium black beans (rinsed) in place of the cooked black beans.
Soup can be cooked in a slow cooker on low for 3-4 hours.
Thin the soup by adding water. Thicken soup by cooking longer without the cover.
