Lunch: Black Bean Soup
Ingredients
1 cup salsa
1 pinch allspice
Two 15-to-19-ounce cans black beans, drained and rinsed
3 cups low-sodium chicken broth
Instructions
In a large nonstick saucepan, combine the salsa and allspice. Cook over medium heat for 3 minutes. Stir in the black beans and chicken broth; raise the heat to medium-high and bring to a boil. Reduce the heat and simmer 10 minutes. Use an immersion blender or potato masher to coarsely mash the beans in the pot.
Serving size per 1 cup: 240 calories
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
