Southwest Black Bean Tomato Soup

4
(1 ratings)
Prep
Time
Total Time
Number Of
Ingredients
7
Servings6

A black bean tomato soup recipe with black beans, red bell pepper and spices in a tomato base with fresh cilantro for a Southwestern twist

Ingredients
  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 teaspoon Southwest seasoning blend without salt
  • 2 cans (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 can (29 oz each) Hunt's® Tomato Sauce-No Salt Added
  • 1 can (14 oz each) vegetable broth
  • 1/2 teaspoon salt
  • 1/4 cup fresh cilantro, chopped
  • Sour cream, optional
 
Directions
  1. Heat oil in large saucepan over medium heat. Add onion and pepper; cook 5 minutes or until vegetables are tender, stirring occasionally.
  2. Stir in seasoning blend; cook 1 minute. Add beans, sauce, broth and salt; mix together. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally. Top with cilantro and sour cream, if desired.
Cook's Tips

Serve Alexia® Artisan French Rolls, prepared according to package directions, with the soup.

Cook's Tips

Serve Alexia® Artisan French Rolls, prepared according to package directions, with the soup.

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Nutrition Information
Calories: 170 View complete nutrition information
Reviews (1)

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Overall Rating

Laura Johnston August 03, 2016

Left out the cilantro, and it was delicious!