web analytics

Servings: 4

Weight Watcher Smart Points: 8

Preparation Time: 10 Minutes

Cooking Time: 25 Minutes

Ready In: 35 Minutes

Ingredients

  • 2 15-ounce cans black beans, rinsed and drained
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 jalapeño pepper, ribs and seeds removed, minced
  • 1 tablespoon lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • Sea salt
  • 1 medium sweet onion, diced
  • 1 quart vegetable stock

Instructions

  1. In a large Dutch oven or stock pot, heat the oil
  2. Sauté the onion over medium-high heat until soft, 5 minutes
  3. Add the jalapeño, garlic, cumin, paprika and 1 teaspoon salt
  4. Cook until fragrant, 2 minutes.Stir in the black beans and stock, scraping up any brown bits from the bottom of the pot
  5. Bring to a boil and simmer over medium-low heat until the beans are tender and the soup has thickened, 20 minutes.

Leave a Comment