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Black Bean Soup with Avocado Salsa

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By Betty Crocker Kitchens
Updated Feb 6, 2012
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Progresso® black beans and Muir Glen® organic fire roasted diced tomatoes combine to make a hearty soup topped with avocado salsa - dinner that’s ready in 20 minutes.

Black Bean Soup with Avocado Salsa

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 11
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Ingredients

Soup

  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 cup water
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1/2 cup chipotle salsa
  • 1 teaspoon ground cumin

Avocado Salsa

  • 1 cup diced peeled avocado
  • 1/2 teaspoon grated lime peel
  • 1 tablespoon fresh lime juice
  • 2 tablespoons finely chopped fresh cilantro
  • 1/8 teaspoon salt
  • Reduced-fat sour cream, if desired

Instructions

  • Step 
    1
    In 2-quart saucepan, mash beans slightly with potato masher. Stir in water, tomatoes, chipotle salsa and cumin. Heat to boiling over high heat; reduce heat. Cover; simmer 8 minutes, stirring occasionally. Uncover; simmer 2 minutes longer or until soup is slightly thickened.
  • Step 
    2
    Meanwhile, in small bowl, gently toss avocado, lime peel, lime juice, cilantro and salt.
  • Step 
    3
    Ladle 1 cup soup into each of 4 bowls. Top each serving with 1/4 cup avocado salsa. Garnish with sour cream.

Nutrition

180 Calories
6g Total Fat
7g Protein
30g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Total Fat
6g
0%
Saturated Fat
1g
0%
Sodium
570mg
0%
Total Carbohydrate
30g
0%
Dietary Fiber
11g
0%
Protein
7g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 1/2 Vegetable; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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