This delicious soup is healthy and full of protein. Loaded with black beans, tomatoes, and pasta, then topped with cheese, avocados, sour cream, and cilantro..... a meal everyone will devour!
Black Bean Soup
Serves 4
1 tablespoon olive oil
1 cup coarsely chopped onion
1 tablespoon minced garlic
2 teaspoons lime juice
1/2 teaspoon cumin
2 cups chicken broth
4 oz. dry gluten free Rotini pasta
1 (14.5 oz.) can diced tomatoes, undrained
2 (15 oz.) cans black beans, drained and rinsed
Salt and pepper to taste
Cheese, sour cream, avocados, and cilantro for serving
Heat oil in a large pot over medium heat; add onion and garlic and sauté until crisp tender, stirring frequently. Blend in lime juice, cumin, and chicken broth; bring to a boil. Stir in pasta and cook 8-10 minutes or until tender. Reduce heat to low and add tomatoes and black beans. Salt and pepper to taste. Simmer 3-5 minutes longer or until heated through. Ladle into bowls and top with cheese, sour cream, avocados, and cilantro.
This recipe from my grandma is simple and doesn't have any weird ingredients. I knew as soon as I read it that it would be a meal I would love. I'm a fan of black beans, and any soup that I get to top with all the goodies is a winner with me!
Besides the toppings, this is made with ingredients that you may just have. It is filling and full of flavor! It really only makes 4 servings, so be sure to double it if you want to feed more people. Enjoy!
Recipe Source: Recipe from my Grandma Carol Preece