| 4 | 15 | 167 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 6 |
| 2 can (15oz) | Black beans, canned (drained, rinsed) |
| 1 cup | Vegetable stock/broth, gluten-free |
| 1 can(s) (16 oz) | Diced tomatoes, canned |
| 1 dash | Salt and pepper (to season) |
1. Add a medium saucepan to your stovetop and place the drained and rinsed black beans, vegetable broth and canned diced tomatoes to the saucepan and turn the heat on to medium-high.
2. Bring everything to a boil, reduce heat to low-medium, place the lid on and let it simmer for 10 minutes.
3. Remove the saucepan from heat and blend using an immersion blender or a traditional blender. Portion into bowls and place any leftovers in an air-tight container and freeze for up to 2 weeks.
Quick Tips:
Optional to serve with full-fat Greek yogurt, shredded cheese, green onions or organic blue corn nacho chips.
Nutritional Highlights:
Black beans
The fiber, potassium, folate, vitamin B6, and phytonutrient content of black beans, coupled with its lack of cholesterol, all support heart health.
| Meat Alternative | 0.8 |
| Vegetables | 1.8 |
