Lunch: Tex-Mex Black Bean Soup

Recipe by Woman's Day Kitchen Smoky, spicy, and packed with filling fiber, this vegetarian soup is a perfect hearty pick for cold, blustery days.

Ingredients

1 tbsp. olive oil
1 medium onion
1 green bell pepper
kosher salt
Pepper
1 tbsp. chopped chipotle in adobo sauce
1 can black beans
1 can refried black beans
2 c. low-sodium vegetable broth
1 avocado
1/2 c. refrigerated fresh salsa
1/4 c. lowfat sour cream
fresh cilantro

Instructions

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and green pepper, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes. Stir in the chipotle and adobo.
Stir in the beans, refried beans, and vegetable broth and bring to a boil. Reduce heat and simmer for 2 minutes.
Divide the soup among 4 bowls and top with the avocado, salsa, sour cream, and cilantro, if desired.

Add a review for Tex-Mex Black Bean Soup