Black Bean Soup

Black Bean Soup

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  • 2 Tablespoons vegetable oil
  • 4 garlic cloves
  • 3 cans 15.5 ounce low-sodium black beans, drained and rinsed in cold water
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 teaspoons chili powder
  • 1 Spanish onion
  • 2 carrots (diced)
  • 2 celery sticks (diced)
  • 1 lime (juiced)
  • 1 cube low sodium chicken bouillon
  • 8 cups water
  • Plain low-fat water (optional, for topping)


  1. Mix beans, olive oil, garlic, carrots, onion, celery, basil, chili powder, and oregano. Mix well.
  2. Add water and top with a bouillon cube. Turn the heat down to low and cook about 2 ½  hours, until the beans are very tender and the mixture is uniform in color.
  3. Just before serving, squeeze the juice of ¼ lime on each serving and a tablespoon of yogurt.
  4. Serve right away or cover and refrigerate for up to 5 days.

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