Black Bean Soup

Culinary Tools:

  • 4 quart Dutch Over with Cover


  • 1 large onion, chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon cumin
  • 1 cup fresh or frozen whole kernel corn
  • 1 teaspoon paprika
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 2 cups chicken broth, fat free and low-sodium
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1/4 cup fresh clinatro, chopped
  • 1/2 cup non-fat sour cream


Preheat the Dutch Oven to medium-high for 3 minutes. Add the onion, garlic, and cumin. Saute for 3 minutes or until the onion is tender. Stir in the corn and saute for 1 to 2 minutes. Stir in the paprika, beans, broth, oregano, salt and pepper. Reduce heat to medium and cover wtih the valve open. When the valve whistles reduce heat to medium and cook for 10 minutes. Serve immediately with a garnish of non-fat sour cream and fresh cilantro!