Using canned beans in this recipe allows you to skip the step of soaking beans overnight, making this soup a perfect last-minute "what's in the cupboard" meal.
Use caution when puréeing a hot soup. Cool slightly before puréeing and avoid filling the blender or food processor more than three-quarters full.
If the soup is too thick for your liking, dilute with broth or water.
Makes 6 servings
Prep Time: 15 minutes or less
Total Time: 45 minutes or less
Nutritional Information Per Serving: Calories 215; Total Fat 3 g; Total Carbohydrate 36 g; Dietary Fiber 8 g; Sugars 5 g; Protein 12 g; Sodium 600 mg
Source: What to Eat During Cancer Treatment, American Cancer Society