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Black Bean and Tomato Soup

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Black Bean and Tomato Soup

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.
Cook Time 30 mins
Total Time 30 mins
Servings 6 servings

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 (or use any variety)(or use 1 1/2 cups home-cooked beans for every 15 oz. can), with their liquid
  • 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.
Nutritional Information Per Serving (% based upon daily values): Calories 290, Total Fat: 4g, 6%; Saturated Fat: 1g, 3%; Cholesterol: 0mg, 0%; Sodium: 910mg, 38%; Total Carbohydrate: 48g, 16%; Dietary Fiber: 18g, 72%; Sugar: 8g; Protein: 16g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
 
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
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