Ingredients

The following ingredients have 4 Servings
  • 5 spray(s) Olive oil cooking spray
  • 2 cup(s) Uncooked onion(s) chopped
  • 1 small Jalapeño pepper(s) seeded and minced
  • 4 tsp(s) Ground cumin
  • 1 tbsp(s) Dried oregano
  • 1 tbsp(s) Minced garlic
  • 1 leaf/leaves Bay leaf
  • 5 cup(s) Vegetable broth
  • 3 cup(s) Water or more as needed
  • 8 cup(s) Canned black beans rinsed and drained
  • 2 tsp(s) Kosher salt or to taste
  • 3 tbsp(s) Fresh lime juice
  • 0.5 cup(s) Plain fat free Greek yogurt
  • 1 tsp(s) Fresh lime juice
  • 1 tsp(s) Lime zest
  • 0.25 tsp(s) Kosher salt
  • 2 tbsp(s) Cilantro chopped (for garnish)

Instruction

  • Coat a large soup pot with cooking spray; set over medium heat. Add onion and jalapeno; cook, stirring frequently, until softened, 5 minutes. Add cumin, oregano, garlic and bay leaf; cook, stirring a few times, 1 minute.
  • Stir in broth, water and beans; increase heat to high to bring to a boil. Reduce heat to medium-low, simmer, covered, stirring a few times, until beans are very tender, 20 -30 minutes; stir in 3 Tbsp lime juice and 2 tsp salt. (Add more water as needed if pot seems dry or to thin soup at end.)
  • Meanwhile, to make lime cream, stir together yogurt, 1 tsp lime juice, lime zest and ¼ tsp salt.
  • Serve soup topped with lime cream; garnish with cilantro.
  • Serving size: about 1 c soup with 1 Tbsp lime cream