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Black Bean Soup with Lime and Cumin

Black Bean Soup with Lime and Cumin


Black Bean Soup with Lime and Cumin

Preparation Time: 30 minutes
Number of Servings:
Cups of Fruits and Vegetables Per Person: 1


  • 4 cups cooked black beans
  • 1 Tbsp olive oil
  • 1 Tbsp cumin
  • 1 cup chopped onions
  • 1 cup sliced carrots
  • 2 cloves garlic
  • 1/2 cup chopped red bell pepper
  • 4 cups low-sodium vegetable stock
  • 1/4 cup chopped chipotle chiles (or green chiles)
  • 1/4 cup plus 2 Tbsp lime juice


  1. Heat olive oil in a nonstick or heavy-bottomed frying pan over medium heat.
  2. Add cumin, chopped onions, carrots, garlic and bell pepper and cook slowly until browned.
  3. Puree the beans with 4 cups stock in a blender or food processor.
  4. Add the vegetable mixture, 1/2 canned chipotle chiles, 1/4 cup plus 2 Tbsp lime juice, and salt to taste.
  5. Process until velvety smooth. If the soup is too thick, thin it with more stock.
  6. Garnish each serving with a slice of lime floating in the middle and a sprinkling of finely chopped cilantro.

Nutrition Facts

Serving Size: 1/6 of recipe
Amount Per Serving

Calories 220
Calories from Fat 30 % Daily Value (DV)*
Total Fat 3g 5%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 150mg 6%
Total Carbohydrate 37g 12%
Dietary Fiber 12g 48%
Sugars 4g
Protein 11g
Vitamin A 80%
Vitamin C 60%
Calcium 8%
Iron 20%

* Percent Daily Values are based on a 2,000 calorie diet. Diabetic Exchange
** Fruit: 0 Vegetables: 1 Meat: 0 Milk: 0 Fat: 0 Carbs: 2 Other: 0
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included. Source: 5 A Day for Better Health: cdc.gov

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