Delicious and nutritious black bean soup is a perfect gluten-free, eggs-free, and nuts-free dinner option that combines refried beans, black beans, corn, cheddar cheese and sour cream.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free |
️Allergens: not vegan | soy | lactose |
⏱ 25 mins – easy
🍽 6 servings – 569 kcal per serving
| Serving
0g |
Fat
9g |
Sat. fat
3g |
Sodium
613mg |
| Carbs
96g |
Fibers
18g |
Sugars
3g |
Proteins
27g |
INGREDIENTS
- 15 ounce vegetable broth
- 15 ounce refried beans
- 15 ounce black beans
- 2 cups corn
- 10 ounce rotel tomatoes and chilies
- ½ cup cheddar cheese
- ¼ cup sour cream
- 1 tbsp cilantro
- 6 drops tabasco
TOOLS
- 1 knife
- 1 grater
- 1 colander
- 1 soup pot
- 1 serving bowl
- 1 whisk
- 1 wooden spoon
- 1 lid
STEPS
Chop the cilantro.
Shred the cheddar cheese with a grater.
Rinse the black beans.
Drain the rinsed black beans in a colander.
Turn up the heat and add the refried beans and vegetable stock to a soup pot. After 3 minutes, whisk in the drained black beans, corn, rotel tomatoes, and chilies. Stir with a wooden spoon and cover with a lid. Cook for 15 minutes, then turn off the heat. Remove the lid and stir again with a wooden spoon.
Transfer to a serving bowl. Top with sour cream, chopped cilantro, grated cheddar cheese, and tabasco.
It’s ready to be served !
