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From Newsday, makes 4 servings.
Ingredients
2 (15-ounce) cans black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes (or diced tomatoes with jalapeños)
1 teaspoon ground cumin
1 (15.5-ounce) can lower-sodium chicken broth
1/2 cup finely shredded light cheddar or Monterey Jack
Directions
Combine beans, tomatoes, cumin and broth in a saucepan and bring to a boil. Reduce heat and simmer 10 minutes. Use an immersion blender (or transfer half the mixture to a regular blender) to purée about half the soup to provide a thick base.
Ladle into soup bowls and top each with 2 tablespoons shredded cheese.
Nutritional analysis per serving: 222 calories, 16 g protein, 29 g carbohydrates, 12 g fiber, 4 g fat, 2 g saturated fat, 724 mg sodium
