Black Bean Soup with Avocado Salsa

Black Bean Soup with Avocado Salsa

Progresso® black beans and Muir Glen® organic fire roasted diced tomatoes combine to make a hearty soup topped with avocado salsa - dinner that’s ready in 20 minutes.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

Soup
1
can (15 oz) Progresso® black beans, drained, rinsed
1
cup water
1
can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
1/2
cup chipotle salsa
1
teaspoon ground cumin
Avocado Salsa
1
cup diced peeled avocado
1/2
teaspoon grated lime peel
1
tablespoon fresh lime juice
2
tablespoons finely chopped fresh cilantro
1/8
teaspoon salt
Reduced-fat sour cream, if desired
  1. In 2-quart saucepan, mash beans slightly with potato masher. Stir in water, tomatoes, chipotle salsa and cumin. Heat to boiling over high heat; reduce heat. Cover; simmer 8 minutes, stirring occasionally. Uncover; simmer 2 minutes longer or until soup is slightly thickened.
  2. Meanwhile, in small bowl, gently toss avocado, lime peel, lime juice, cilantro and salt.
  3. Ladle 1 cup soup into each of 4 bowls. Top each serving with 1/4 cup avocado salsa. Garnish with sour cream.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Flavor Tip
The rich avocado topping is the secret ingredient in this recipe. It soothes the slow burn from the smoky chipotle heat and adds a burst of fresh flavor.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 180
    • Total Fat 6g
      • (Saturated Fat 1g,),
    • Sodium 570mg;
    • Total Carbohydrate 30g
      • (Dietary Fiber 11g,
    • Protein 7g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 1 1/2 Vegetable;
      • 1 Fat;
      Carbohydrate Choices:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.