Name: Black Bean and Tomato Soup
Cook time: 30 min
Total time: 30 min
Ingredients: 1 Tbsp. extra virgin olive oil; 1 yellow onion (chopped about 2 cups); 2 cloves garlic (minced, about 1 tsp.); 45 oz. reduced-sodium canned black beans; 2 cups reduced-sodium chicken or vegetable broth (or use any variety); 14 1/2 oz. diced tomatoes (with their liquid); 14 1/2 oz. tomato sauce; 1 Tbsp chili powder (or to taste); 1/4 - 1/2 cup red wine (or use 1/4 chicken broth and 1 Tbsp. red wine vinegar, optional); 1 cup low fat sour cream (or plain Greek yogurt, or use any variety, for serving, optional); 1/2 cup shredded part-skim mozzarella or Cheddar cheese (for serving, optional)

Jump to Recipe

Black Bean and Tomato Soup

Jessica Braider

This soup is a crowd-pleaser and has been a Scramble favorite for years. Top it at the table with sour cream and/or shredded mozzarella cheese.

No ratings yet

Print Recipe Pin Recipe

Cook Time 30

Total Time 30

Course Main Dish, Soup

Cuisine American

Servings servings

Calories 353 kcal

Ingredients

1 Tbsp. extra virgin olive oil
1 yellow onion chopped about 2 cups
2 cloves garlic minced, about 1 tsp.
45 oz. reduced-sodium canned black beans with their liquid, or use any variety, or use 1 1/2 cups home-cooked beans for every 15 oz. can
2 cups reduced-sodium chicken or vegetable broth or use any variety
14 1/2 oz. diced tomatoes with their liquid
14 1/2 oz. tomato sauce
1 Tbsp chili powder or to taste
1/4 - 1/2 cup red wine or use 1/4 chicken broth and 1 Tbsp. red wine vinegar, optional
1 cup low fat sour cream or plain Greek yogurt, or use any variety, for serving, optional
1/2 cup shredded part-skim mozzarella or Cheddar cheese for serving, optional

Instructions

Heat the oil in a large pot over medium heat. Add the onions and garlic and sauté them until the onions start to brown, about 5 minutes.
Add the beans, broth, tomatoes, tomato sauce, and chili powder. Bring the soup to a boil.
Reduce the heat and simmer it until the flavors blend and soup thickens slightly, 15 - 20 minutes, stirring occasionally.
After the soup has been simmering for about 10 minutes, stir the red wine into the soup, if desired.
With a hand-held immersion or standing blender, puree some (at least 2 cups) or all of the soup to desired consistency.
Serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months. Top individual bowls with the sour cream and/or cheese, as desired, at the table.

Slow Cooker Directions:

Omit the oil. Combine all other ingredients except the sour cream and cheese in the slow cooker. Cook on low for 8 - 10 hours or on high for 4 - 5 hours. Puree and serve as directed. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Chop the onion, peel the garlic, shred the cheese if necessary and refrigerate, or fully prepare and refrigerate or freeze the soup.

Scramble Flavor Booster: Add 1 tsp. cumin with the chili powder, add 1 Tbsp. balsamic vinegar, and serve the soup at the table with the optional toppings, and/or hot pepper sauce such as Tabasco, finely diced onion, and/or fresh cilantro.

Tip: You can freeze leftover wine in small portions for future recipe needs using an ice cube tray.

Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

Nutrition

Calories: 353kcalCarbohydrates: 48gProtein: 20gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 19mgSodium: 1285mgPotassium: 1213mgFiber: 17gSugar: 5gVitamin A: 952IUVitamin C: 19mgCalcium: 247mgIron: 6mg

Keyword 30 Minutes (or less) Meals, Dairy-Free, Fall, Freezer-Friendly, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Soups & Stews, Spring, Summer, Vegan, Vegetarian, Winter

Tried this recipe?Let us know how it was!