"Confession Time: I did not serve this soup "cold." I just couldn't -- my ..."More
Ingredients
- 2 cans (16 oz each) Rosarita® Low Fat Black Bean Refried Beans
- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved
- 1 can (8 oz each) Hunt's® Tomato Sauce-No Salt Added
- 1-1/2 cups water
- 1 teaspoon ground cumin
- 1 avocado, pitted, peeled, diced
Nutrition Information*
| Serving Size | 6 servings (1 cup each) |
| Calories | 194 |
Directions
- Combine refried beans, liquid from tomatoes, tomato sauce, water and cumin in large bowl; mix well. Spoon evenly into 6 shallow bowls. Top each with drained tomatoes and avocado.
Cook's Tips
Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro may be used in place of the Original tomatoes. An additional topping of sour cream or chopped fresh cilantro may be used with the tomatoes and avocado, if desired.
| Nutrition Information | close | |
| Amount per Serving | ||
| Calories | 194 | |
| % Daily Value* | ||
| Total fat | 4 g | 6% |
| Saturated fat | 1 g | 3% |
| Cholesterol | 0 mg | 0% |
| Sodium | 820 mg | 34% |
| Carbohydrate | 29 g | 10% |
| Dietary fiber | 10 g | 39% |
| Sugars | 4 g | 0% |
| Protein | 9 g | 19% |
| Vitamin A | 6% | |
| Vitamin C | 10% | |
| Calcium | 4% | |
| Iron | 15% | |
About our Nutrition Information
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A quick and easy recipe! I love black bean soup and enjoyed this recipe. I actually combined the beans and tomatoes together and then heated it and served it warm with diced avocado, a dollop of sour cream, some shredded Mexican cheese and tortilla chips on the side. I could totally see adding some shredding chicken to this to make it a main course!
Confession Time: I did not serve this soup "cold." I just couldn't -- my pregnant self just couldn't handle the thought of a cold bean soup. As a warm soup, I really liked this. It's simple but satisfying. I used whole black beans, pureeing one whole can of beans and half of the other. This made the soup a little "heartier" for my husband, who isn't the world's biggest soup lover. I also mixed the Ro-Tel directly into the soup, instead of using it as a garnish. We topped the soup with avocado and Mexican cheese. YUM -- my kids loved, loved, loved this. Next time, my husband and I both agreed it needed tortillas to go with it -- we both found ourselves wanting something in the way of bread as we were eating.
Very easy to make, I was a little surprised when I read it didn?t need any cooking or heating, I tried it, it wasn?t my favorite, you see, I?m Mexican, and I eat beans all the time, and I always eat my beans warm or hot. I'm not a big fan of cumin either, it gives a strong flavor to the soup. So then I warmed it up and added some Mexican cheese and the flavor changed completely. Still not a big fan of the cumin (I?ll omit it next time), but not bad. I had seconds. My kids, however, didn?t like the flavor, they kept asking me about the spice in the soup (the cumin). But if you are a cumin fan, probably you will find this recipe delicious.
My family loved this soup! I adored how healthy it is and how quick to prepare (I have no love for the kitchen during these hot summer months). My five year old tremendously enjoyed the fact she could make it all by herself (wink). The only change we made to the recipe was serving size. We ate as our main course and for two adults and one child it was perfect...to our disappointment no leftovers for the next day. I will definitely make this again.
I love black bean soup! I have 3 favorite recipes, all different & labor intensive. I didn't think I'd like this at all but it was yummy for a summer evening!! The recipe called for six ingredients and three came right out of the can, which made me a little hesitant. Needless to say, this meal was extremely easy to prepare, only taking about five minutes. I DID, however, allow the ingredients to simmer in a pot just enough to heat through. I think this really helps all the flavors blend together. Once heated through, I served it with a dollop of sour cream and it was a hit! It has a nice touch of spice and tasty meal on a cooler summer night if heated. If not, however, you can be eating it in under ten and you can't even run out for fast food faster than that! I'm braving it and trying this cold next time on a hot summer night! But will let the flavors chill in the bowl a while before serving.
Really easy, really delicious! This recipe was my first time making soup that didn't have to be heated in order to serve it. Putting it together was beyond easy; it literally entailed opening a few cans and cutting up an avocado - and dinner was served! And talk about easy clean-up - I only had to wash one mixing bowl and our plates! The recipe says that adding sour cream is another option, which I will definitely add next time, as I think it would add even more flavor. I served this soup with a side of tortilla chips and it was a perfect, simple warm-weather meal for me and my fiance.
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