Hearty Black Bean Soup

Blogger Mark Evitt of The Manly Housekeeper creates a hearty, dinnertime meal of black bean soup for those cool fall nights.

  • Prep Time 15 min
  • Total Time 45 min
  • Servings 4

Soup

1
tablespoon vegetable oil
1
medium yellow onion, finely chopped
3
cloves garlic, finely chopped
Salt and pepper
3/4
lb lean (at least 80%) ground beef or lean ground turkey
1
teaspoon ground cumin
1
teaspoon chili powder
1/2
teaspoon salt
2
cans (15 oz each) Progresso™ black beans, undrained
1
can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
1
can (4 oz) fire-roasted diced green chiles, drained
1
cup Old El Paso™ Thick 'n Chunky medium salsa
2
tablespoons fresh lime juice (1 medium lime)
2
teaspoons hot sauce, if desired

Toppings

1
avocado, pitted, peeled and diced
1
bunch fresh cilantro, finely chopped
Crushed tortilla chips
2
containers (6 oz) Greek plain yogurt

  • 1 In 3-quart saucepan, heat oil over medium heat. Add onion and garlic; season with salt and pepper. Cook about 5 minutes or until onion is translucent.
  • 2 Add beef; sprinkle with cumin, chili powder and 1/2 teaspoon salt. Cook about 5 minutes or until beef is browned.
  • 3 Add beans, tomatoes, green chiles, salsa and lime juice. Heat to boiling. Reduce heat to simmer. Taste broth; adjust seasoning as necessary and add hot sauce if more spice is desired. Simmer up to 30 minutes, stirring occasionally.
  • 4 While soup is simmering, prepare Toppings.

Expert Tips

For a thinner soup, add 1/2 cup Progresso® chicken broth along with the canned products.

Instead of adding hot sauce for more heat, try a teaspoon or two of adobo sauce from a can of chipotle chiles. This will give the soup a smokier taste.