Hearty Black Bean Soup

Prep 15 min
Total 45 min
Servings 4

A hearty vegetarian soup for a chilly night, our black bean soup is made with browned ground beef, canned beans, chilies and fire-roasted tomatoes. Simmer to perfection.

By Mark Evitt

Updated September 9, 2016

Ingredients

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 Frank's™ RedHot™ Original cayenne pepper 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

Steps

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.

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.

No nutrition information available for this recipe