For a little fiesta in your mouth make my Better Than Panera Black Bean Soup. It's rich in fiber and protein, yet lighter and healthier than restaurant-style black bean soup. Finish it off with a zesty avocado crema and a dollop of fresh pico de gallo.
Course
Main Course
Cuisine
Mexican
Keyword
black bean soup recipe, healthy black bean soup, skinny black bean soup
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings6
Calories300kcal
AuthorDenisse
Ingredients
for the soup:
1Tbsp.olive oil
1clovegarlicchopped
3carrotschopped
4scallionschopped
3cupslow sodium chicken broth
1/2tsp.cumin
1bay leaf
2 14oz.cans of black beansdrained and rinsed
Salt and pepperto taste
1/3cupGreek yogurt
for the avocado crema:
1/2ripe avocadomashed
1/4cupGreek Yogurt
1/2tsp.lime zest
1tsp.lime juice
Pinchof salt
Pico de gallofor garnish
Instructions
Heat olive oil in a large stockpot over medium heat. Add garlic, carrots and scallions and cook, stirring occasionally, until carrots begin to soften (about 5 minutes).
Add broth, cumin, bay leaf and black beans to pot and bring to a boil. Lower heat and simmer for 10-15 minutes.
Remove from heat and puree soup using an immersion blender until smooth. Season with salt and pepper and add Greek yogurt, stirring until fully combined.
To make the avocado crema, combine all ingredients in a food processor and pulse until smooth.
To serve, ladle soup into bowls and garnish with avocado crema and pico de gallo, if desired.
Recipe Notes
Finish it off with a zesty avocado crema and a dollop of fresh pico de gallo. It makes the dish more so much more fun, like a little fiesta for your mouth.