Low Calorie Black Bean Soup
Very nice The way I approached it was by adding some veggies I had that I wanted to use up I added 1 medium sized carrot 2 sticks of celery
Very nice The way I approached it was by adding some veggies I had that I wanted to use up I added 1 medium sized carrot 2 sticks of celery
- Carbohydrate 29.5621730075375 g
- Cholesterol 0 mg
- Fat 0.839880030275 g
- Fiber 10.6559770122223 g
- Protein 10.370387018725 g
- Saturated Fat 0.17621970165875 g
- Serving Size 1 1 serving (178g)
- Sodium 154.09304461625 mg
- Sugar 18.9061959953152 g
- Trans Fat 0.19669211279875 g
- Calories 159 calories
Step-by-step
- Ingredients: pepper, salt, 1 teaspoon garlic salt, 1 teaspoon ground cumin, 1/2 bunch cilantro, 1 bunch green onions, 1 cup cherry tomatoes, 1/2 lime, 15 ounces black beans rinsed and drained, 2 cups chicken broth (substitute vegetable broth for vegetarian)
- Combine all ingredients in a pot.
- Bring to a boil, then reduce heat and simmer for at least 20 minutes, or until the vegetables are tender.
- Use an immersion blender or carefully transfer the soup to a regular blender to puree until smooth.
- Serve hot, garnished with cilantro and a squeeze of lime.
My Go-To Low-Calorie Black Bean Soup
As a busy working mom, finding time to cook healthy and delicious meals can be a challenge. Between juggling work, school pick-ups, and keeping the house running smoothly, the last thing I want is to spend hours in the kitchen. That's why I love quick and easy recipes like this low-calorie black bean soup. It's packed with flavor, incredibly nutritious, and takes less than 30 minutes to make from start to finish. The best part? It's incredibly versatile. I often adjust the ingredients depending on what vegetables I have on hand, making it a perfect way to use up leftovers and reduce food waste.
This recipe is my secret weapon for healthy weeknight dinners. It's hearty enough to satisfy even the hungriest family members, yet light enough that I don't feel sluggish afterward. The black beans provide a great source of protein and fiber, keeping me feeling full and energized throughout the evening. And let's be honest, the vibrant color and delicious aroma make it a welcome sight after a long day. I've found that adding a squeeze of lime at the end really brightens up the flavor and gives it a refreshing zing. Feel free to experiment with other herbs and spices – cumin, chili powder, or even a dash of smoked paprika would be delicious additions.
Beyond the Recipe: Why This Soup Matters
This isn't just a recipe; it's a philosophy. It represents my commitment to nourishing my family with healthy, affordable meals without sacrificing flavor or convenience. In today's fast-paced world, it's easy to fall into the trap of relying on processed foods or quick, unhealthy options. But I believe that cooking healthy meals doesn't have to be complicated or time-consuming. This soup proves that point. It’s a reminder that even the simplest ingredients can create something extraordinary, something that tastes good, makes you feel good, and supports your overall well-being.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for a spicier kick.
- Creamy texture: For a creamier soup, blend a portion of the soup separately before combining it with the rest.
- Add some greens: A handful of chopped spinach or kale added in the last few minutes of cooking adds extra nutrients and a pop of color.
- Make it a complete meal: Serve with a side of crusty bread or a simple salad for a more substantial meal.
- Meal prep friendly: This soup keeps well in the refrigerator for up to 3 days, making it perfect for meal prepping.
- Freezing for later: Freeze the soup in individual portions for a quick and easy lunch or dinner on busy days.
I hope you enjoy this recipe as much as my family does. Let me know in the comments how you customize it! Happy cooking!
