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Black Bean Soup with Fruit Salsa

Total Time

Prep: 20 min. Cook: 20 min.

Makes

3 cups

Flavorful and filling, Michaela Rosenthal's hearty soup is laced with a hint of lime and has a zesty Southwest flair. “It's really a meal in itself,” says the Woodland Hills, California cook. Fresh fruit salsa makes an unusual but perfect topping!

Ingredients

  • 1/4 cup diced seeded peeled cucumber
  • 1/4 cup diced peeled mango
  • 1/4 cup diced fresh pineapple
  • 2 tablespoons chopped sweet onion
  • 4-1/2 teaspoons lime juice
  • 1-1/2 teaspoons grated lime zest
  • 1-1/2 teaspoons minced fresh cilantro
  • 1/4 teaspoon chopped seeded jalapeno pepper
  • SOUP:
  • 3 bacon strips, diced
  • 3/4 cup chopped red onion
  • 1 Anaheim pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 2 cups reduced-sodium chicken broth
  • 1 can (15 ounces) black beans, rinsed and drained
  • 4 teaspoons lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon ground coriander

Directions

  1. For salsa, combine the first eight ingredients in a small bowl; set aside. In large a saucepan, saute bacon and onion until bacon is crisp and onion is tender. Add Anaheim pepper and garlic; cook 1 minute longer.
  2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.
  3. Puree half of the soup in a blender; return to the pan. Bring to a boil. Reduce heat; simmer for 5 minutes. Serve with fruit salsa.

Nutrition Facts

1 cup: 298 calories, 14g fat (5g saturated fat), 15mg cholesterol, 929mg sodium, 32g carbohydrate (9g sugars, 8g fiber), 12g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat, 1 fruit.

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