Black Bean Soup

Prep Time: 15 Minutes

Time to Table: 30 Minutes

Serves: 4 (1-1/4 cups per serving)


  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 2 garlics clove, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 3 15 ounce cans low-sodium black beans, rinsed and drained
  • 2 1/2 cups low sodium chicken broth
  • 8 ounces tomato sauce
  • 1/2 cup Daisy Light Sour Cream
  • 3 tablespoons lime juice
  • 1/2 cup sliced green onions


Heat the oil in a large saucepan over medium heat. Add the onion, garlic, cumin, chili powder and salt. Cook for 5 minutes, stirring occasionally. Reserve 1 cup of the beans. Add the remaining beans, 2 cups of the broth and the tomato sauce to the pan. Place the remaining 1 cup of beans and 1/2 cup broth in food processor and process until well mashed. Stir into the soup. Bring to a simmer and cook 10 minutes, stirring frequently. Whisk the sour cream and lime juice in small bowl. Drizzle each serving with the sour cream and sprinkle with green onions.