Low in calories not in flavor!
This vegetable soup is very easy and quick to make. Only 30 minutes to be exact. It is vegetarian but you can add chicken or lean ground beef if you would like. There are many toppings you can add as well. Some of my favorites are tortilla chips, grated cheese, or even fresh avocado slices go nicely.
I like to eat it with a salad, wrap, or sandwich. Canned roasted tomatoes and corn really make the flavors pop. I like to buy the canned corn with peppers in it. Green giant makes one called mexicorn. Sometimes even roast my own if I have time or corn on hand.
Unlike most heartier soups this one is very light and perfect for warmer months like Spring and Summer. I use a fat free vegetable broth to keep it healthier and good for dieting. It is especially great for those on low sodium, low calorie diets and diabetics.
If you are looking for a more robust option, or a soup with chicken, here is a great one. LOW CALORIE Chicken Tortilla Soup <— Click here.
Just look at this deliciousness.
Okay, let’s get started!
30 Minute Vegetable Black Bean Soup
Ingredients
- 1 1/2 tsp. vegetable or avocado oil
- 1 15 oz can of black beans, drained and rinsed
- 1 14.5 oz can of roasted dices or crushed tomatoes
- 1 11 oz can of Mexicorn
- 2 cups Low fat vegetable broth
- 2 carrots, peeled, and chopped.
- 1 bell pepper, chopped. I like yellow or green.
- 1/2 onion, chopped.
- 1 clove garlic, minced.
- 2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1 tbsp. fresh cilantro, minced.
Instructions
- In a Dutch oven or large saucepan, add 1 1/2 tbsp. of vegetable or avocado oil over medium heat.
- Add the onion, garlic, bell pepper, and carrots.
- Sauté for 5 minutes. Add chili powder, cumin, and black pepper. Stir and add the vegetable broth.
- Add the beans, corn, and tomatoes.
- Reduce the heat to low, cover, and cook for 15 minutes.
- Serve with fresh cilantro on top.
- ENJOY!
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