black bean soup

Total Time: 25m
Servings: 4
Serving Size: 1 1/2 cups
Level: easy
Calories: 370

Main Dishes Side Dishes Soups Diabetes Friendly Gluten Free Vegetarian

Ingredients

2 Tbsp olive oil
1 medium white onion, diced
3 cloves garlic, diced
1/3 cup siggi’s 2% coconut yogurt
3 ½ cups cooked black beans
1 tsp ground cumin
1/2 tsp salt
Additional siggi’s 2% coconut yogurt for garnish
1/4 cup cilantro, chopped
1 avocado, skin and seed removed, cubed
1 lime, quartered

Nutrition Facts per serving

Calories 370, Protein 17g, Total Fat 14g, Saturated Fat 3g, Cholesterol less than 5mg, Sodium 310mg, Total Carbohydrates 49g, Sugars 6g

Preparation

Heat olive oil in a large pot over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add garlic and cook for 1 additional minute, stirring frequently. Add 1/3 cup of siggi’s yogurt, black beans, cumin, salt, and one cup of water, and stir to combine. Bring to a boil, then reduce heat to low and cook covered, for 20 minutes. Remove from heat and allow to cool slightly before pureeing.

Using an immersion blender or regular blender, puree the soup to a smooth consistency.

Portion soup among bowls and garnish with a dollop of siggi’s yogurt, cilantro, avocado, and a squeeze of lime juice.

This recipe is from our friend, Laura Lomax, RD.