Fructose Free Black Bean Soup with Lime and Cilantro
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 1 green bell pepper, finely diced
- 4 garlic cloves, minced
- 1 jalapeño, seeded and finely diced
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/6 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- 3 cans (15 oz each) black beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 3 tbsp fresh lime juice (from about 2 limes)
- ¼ cup fresh cilantro, roughly chopped
For serving
- sour cream, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
- 2
Add the garlic and jalapeño and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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