I don't personally eat beans, but they are a staple for many of my vegetarian friends, and they can be a healthy option when eaten in moderation. A coworker made a version of this recipe this week and I thought it was phenomenal (and quick and easy!) so with a few tweaks to reduce calories and sodium, I'm excited to share it with you!
- 1 Onion, finely diced
- 3 cloves garlic, peeled and finely chopped
- 3 tomatoes, chopped (peeled if you're adventurous, but I don't think it's necessary. Just make sure they're fresh)
- 1/4 cup lime juice or fresh orange juice (or both? I'd be curious to try it that way)
- 4 15-oz cans of no-salt-added black beans (try Eden Organic if you can't find these - it will save you LOTS of sodium intake by choosing NSA.)
- 3 cups low-sodium chicken broth or water
- Salt (I use salt light)
- Optional for garnish: sour cream, diced avodaco, chopped white onion, lime wedges, or tortilla strips
- Saute the onion over medium heat until it's translucent (I spray my pan with Smart Balance spray first)
- Add the garlic and saute another half minute, until the pot is fragrant, then add the tomatoes and lime juice. Cook over medium heat for 10-15 minutes or until the mixture has reached a thick, non-chunky texture.
- Add the beans and broth, along with a dash of salt (to taste) and bring to a boil.
- Turn your heat to low and simmer for 15 minutes
- Use a potato masher or hand blender to puree some of the soup, then taste for salt and add more broth or water if it's too thick. You may also consider adding a bit of plain almond or soy milk for a creamier texture - if you prefer!
- Serve with garnishes! I also added some mexican rice (will have to share that recipe soon too!)