Black Bean and Tomato Soup
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.
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
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