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Black Bean Soup

Beat the midday slump with this black bean soup.

20 mins
3 Serving(s)
Black Bean Soup


  • 1/3 cup Siggi's 2% Coconut Skyr Yogurt
  • 1 cup water
  • 1 tbsp. low-fat balsamic vinaigrette
  • 2 tbsp. olive oil
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • 3 1/2 cups black beans
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • 1 cup mixed salad greens


  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened and translucent, about 5 minutes.
  2. Add garlic and cook for 1 additional minute, stirring frequently. Add yogurt, black beans, cumin, salt and water; stir to combine.
  3. Bring to a boil, then reduce heat to low and cook, covered, for 10 minutes. Remove from heat and allow to cool slightly before pureeing.
  4. Using an immersion blender or regular blender, puree the soup to a smooth consistency.
  5. Portion 1 cup of soup in bowl and garnish as desired with yogurt, cilantro, avocado and a squeeze of lime juice.
  6. Serve with mixed salad greens tossed with vinaigrette.

Nutrition Facts

424 Calories Per ServingFat: 23gSaturated Fat: 4gCholesterol: 4mgSodium: 606mgCarbohydrates: 42gFiber: 14gSugars: 7gProtein: 16g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe