Tex-Mex Black Bean Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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