30+ Delicious Sunday Low Sodium Black Bean Recipes You’ll Love

When it comes to creating delicious and nutritious meals for a relaxing Sunday, one of the best ingredients you can turn to is black beans. Not only are they packed with plant-based protein and fiber, but they’re also incredibly versatile and can be used in a wide variety of dishes.

Whether you’re making a hearty soup, a refreshing salad, or a savory casserole, black beans can be the star of your meal without the need for excessive sodium.

For those looking to reduce their sodium intake while still enjoying flavorful meals, low sodium black bean recipes are an excellent choice.

In this blog article, we’ve curated a list of 30+ low sodium black bean recipes that are perfect for your next Sunday meal.

These recipes are designed to be easy to prepare, delicious, and healthy—without compromising on taste. Let’s dive in and explore how you can make the most of this pantry staple!

30+ Delicious Sunday Low Sodium Black Bean Recipes You’ll Love

There’s no need to sacrifice flavor when reducing sodium in your meals, especially when it comes to black beans.

These 30+ low sodium black bean recipes are a testament to the fact that you can enjoy hearty, flavorful, and satisfying meals without the added salt.

Whether you’re looking for a simple weeknight dinner or something to impress at a Sunday brunch, there’s a recipe here for everyone.

By making the switch to low sodium ingredients, you’re not only improving your health but also discovering new ways to enhance the natural flavors of the foods you love.

So, next Sunday, try one (or more!) of these recipes and enjoy a delicious, nutritious, and low sodium meal that your whole family will love!

Slow Cooker Low Sodium Black Bean Chili

This hearty Slow Cooker Low Sodium Black Bean Chili is the perfect Sunday dish to warm your soul without compromising your health. Packed with fiber-rich black beans, vibrant vegetables, and aromatic spices, this chili delivers robust flavors while keeping sodium levels to a minimum. It’s a set-it-and-forget-it recipe, ideal for a relaxed day. Customize it with your favorite toppings for a family-friendly meal that’s sure to please.

Ingredients:

• 3 cups cooked black beans (or two 15-ounce cans, no-salt-added, rinsed and drained)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (any color), chopped
• 1 cup diced tomatoes (no-salt-added)
• 1 cup low-sodium vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup frozen corn
• 1 tablespoon olive oil
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and bell pepper until softened, about 5 minutes.
2. Transfer the sautéed mixture to a slow cooker. Add black beans, tomatoes, vegetable broth, chili powder, cumin, smoked paprika, and cayenne pepper if using. Stir well.
3. Cook on low for 6–8 hours or high for 3–4 hours.
4. During the last 30 minutes, stir in the frozen corn.
5. Serve warm, garnished with fresh cilantro and a squeeze of lime.

This chili is a testament to how simple ingredients can come together to create a comforting, flavorful dish. Enjoy it with a side of cornbread or a fresh salad. You’ll love the blend of spices and textures that make it a standout meal for any Sunday.

Low Sodium Black Bean and Sweet Potato Stew

Low Sodium Black Bean and Sweet Potato Stew is a wholesome, nutrient-packed dish that balances natural sweetness and earthy flavors. Perfect for a lazy Sunday, this stew brings together creamy sweet potatoes, tender black beans, and aromatic spices in a single pot. It’s a satisfying and heart-healthy choice for those looking to enjoy delicious comfort food.

Ingredients:

• 3 cups cooked black beans (or two 15-ounce cans, no-salt-added, rinsed and drained)
• 2 medium sweet potatoes, peeled and cubed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cinnamon
• 1 cup diced tomatoes (no-salt-added)
• 1 cup low-sodium vegetable broth
• 1 tablespoon olive oil
• 1/2 cup unsweetened coconut milk (optional for creaminess)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant, about 3 minutes.
2. Add sweet potatoes and cook for another 5 minutes, stirring occasionally.
3. Stir in cumin, coriander, and cinnamon, coating the vegetables in the spices.
4. Add black beans, tomatoes, and vegetable broth. Bring to a boil, then reduce heat to simmer for 20–25 minutes, until sweet potatoes are tender.
5. Stir in coconut milk if using and cook for an additional 5 minutes.
6. Serve hot, garnished with fresh parsley.

This stew is a delightful combination of flavors and textures, providing a warm, hearty meal that feels indulgent without the extra sodium. Pair it with a slice of whole-grain bread for dipping or enjoy it on its own for a nutrient-dense feast.

Low Sodium Black Bean and Quinoa Salad

Light yet filling, this Low Sodium Black Bean and Quinoa Salad is a vibrant dish bursting with fresh flavors and wholesome ingredients. It’s a perfect Sunday lunch or side dish that comes together quickly while offering a satisfying mix of textures. High in protein and fiber, this salad is a nourishing choice for health-conscious eaters.

Ingredients:

• 1 cup cooked quinoa
• 2 cups cooked black beans (or one 15-ounce can, no-salt-added, rinsed and drained)
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely diced
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Freshly ground black pepper to taste

Instructions:

1. In a large bowl, combine quinoa, black beans, cherry tomatoes, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, cumin, and black pepper.
3. Pour the dressing over the salad and toss until evenly coated.
4. Chill for at least 20 minutes to allow the flavors to meld.
5. Serve cold or at room temperature.

This salad is as versatile as it is delicious. It works beautifully as a standalone meal or a side dish for grilled proteins. The zesty lime dressing ties everything together, making it a refreshing and healthful choice for a Sunday meal.

Low Sodium Black Bean and Veggie Tacos

Who says healthy can’t be fun? These Low Sodium Black Bean and Veggie Tacos are a flavorful and colorful way to enjoy a Sunday meal. Packed with protein-rich black beans, fresh vegetables, and a hint of spice, they deliver all the satisfaction of traditional tacos without the excess sodium. Perfect for a quick and wholesome dinner, these tacos are a family favorite that invites creativity with toppings.

Ingredients:

• 2 cups cooked black beans (or one 15-ounce can, no-salt-added, rinsed and drained)
• 1 teaspoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 1/4 cup red bell pepper, diced
• 1/4 cup green bell pepper, diced
• 1/4 cup onion, diced
• 8 small corn or whole-grain tortillas
• Fresh toppings: diced tomatoes, shredded lettuce, avocado slices, and fresh cilantro
• Juice of 1 lime

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onions and bell peppers and sauté until softened, about 5 minutes.
2. Add black beans, cumin, smoked paprika, and chili powder. Stir well and cook for another 5 minutes.
3. Warm tortillas in a dry skillet or microwave.
4. Assemble tacos by spooning the black bean mixture into each tortilla. Top with tomatoes, lettuce, avocado, and cilantro. Finish with a squeeze of lime.
5. Serve immediately and enjoy!

These tacos are a fun, customizable, and nutritious option for a Sunday meal. With fresh veggies and a hint of spice, they’re perfect for a casual gathering or a satisfying solo dinner. Plus, they’re quick enough to whip up even on your busiest Sunday afternoons.

Low Sodium Black Bean and Kale Soup

Comforting, nutritious, and deeply flavorful, this Low Sodium Black Bean and Kale Soup is a Sunday classic with a healthful twist. Combining hearty black beans with nutrient-rich kale and a medley of aromatic spices, this soup offers a nourishing bowl of goodness. It’s easy to prepare and perfect for those chilly Sundays when you crave warmth and comfort.

Ingredients:

• 3 cups cooked black beans (or two 15-ounce cans, no-salt-added, rinsed and drained)
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 3 cups chopped kale
• 1/4 teaspoon freshly ground black pepper

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté for 5 minutes until softened.
2. Add garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
3. Stir in black beans and vegetable broth. Bring to a boil, then reduce heat to simmer for 20 minutes.
4. Add kale and simmer for another 5 minutes until tender. Season with black pepper to taste.
5. Serve hot with a slice of crusty whole-grain bread or a side salad.

This soup is the ultimate comfort food for Sundays, offering a perfect balance of heartiness and health. The combination of black beans and kale ensures you get plenty of nutrients and flavor in every spoonful. Serve it as a main course or alongside a sandwich for a cozy, satisfying meal.

Low Sodium Black Bean Stuffed Bell Peppers

Bright, colorful, and bursting with flavor, these Low Sodium Black Bean Stuffed Bell Peppers are an excellent way to transform simple ingredients into an impressive Sunday dinner. Black beans, quinoa, and fresh veggies come together in this baked dish that’s as wholesome as it is delicious. The presentation alone makes it a family favorite for any Sunday table.

Ingredients:

• 4 large bell peppers (any color), tops removed and seeds scooped out
• 1 1/2 cups cooked black beans
• 1 cup cooked quinoa
• 1/2 cup diced tomatoes (no-salt-added)
• 1/4 cup corn kernels (fresh or frozen)
• 1/4 cup onion, finely diced
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1 teaspoon olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until fragrant.
3. In a large bowl, mix black beans, quinoa, tomatoes, corn, cumin, and the sautéed onion mixture.
4. Stuff each bell pepper with the black bean mixture and place them upright in a baking dish.
5. Add 1/4 cup of water to the bottom of the dish, cover with foil, and bake for 30 minutes.
6. Remove the foil and bake for an additional 10 minutes.
7. Garnish with fresh cilantro and serve warm.

These stuffed bell peppers are as nutritious as they are eye-catching. They make a perfect centerpiece for a low-sodium Sunday dinner, combining wholesome ingredients with bold, natural flavors. Pair with a green salad or enjoy as a standalone dish for a satisfying and health-conscious meal.

Low Sodium Black Bean and Avocado Salad

Bright, fresh, and loaded with flavor, this Low Sodium Black Bean and Avocado Salad is a perfect Sunday dish that’s both nutritious and refreshing. Combining creamy avocado, hearty black beans, and vibrant vegetables, this salad is a satisfying and wholesome option that works well as a side dish or a light main course. It’s quick to prepare and perfect for those looking for a simple yet delicious meal.

Ingredients:

• 2 cups cooked black beans (or one 15-ounce can, no-salt-added, rinsed and drained)
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tablespoon olive oil
• Juice of 1 lime
• 1/2 teaspoon ground cumin
• Freshly ground black pepper, to taste

Instructions:

1. In a large bowl, combine black beans, diced avocado, cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, cumin, and black pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately, or chill in the fridge for 20–30 minutes for the flavors to meld.

This vibrant salad is as easy as it is flavorful. The creamy avocado and zesty lime dressing add depth to the dish, while the black beans provide a satisfying texture. Whether you’re enjoying it as a light lunch or pairing it with your favorite grilled dish, this salad is sure to become a go-to for your Sunday meals.

Low Sodium Black Bean and Corn Salad

The Low Sodium Black Bean and Corn Salad is a fresh, colorful, and nutrient-packed dish that is perfect for a sunny Sunday. This salad combines the sweetness of corn with the richness of black beans and a hint of lime, creating a balanced, flavor-packed experience. It’s versatile enough to be served on its own or as a side dish to complement grilled meats or other proteins.

Ingredients:

• 2 cups cooked black beans (or one 15-ounce can, no-salt-added, rinsed and drained)
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, diced
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Fresh cilantro, chopped for garnish

Instructions:

1. In a large bowl, combine black beans, corn, red bell pepper, and red onion.
2. In a small bowl, whisk together olive oil, lime juice, cumin, and smoked paprika.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh cilantro and serve immediately.

This salad is the perfect addition to any Sunday spread, bringing together the delightful sweetness of corn and the earthiness of black beans. The combination of spices and lime creates a zesty, fresh flavor profile that makes this dish a favorite for any occasion. Enjoy it as a side or light meal, knowing it’s packed with nutrients and low in sodium.

Low Sodium Black Bean and Zucchini Stir-Fry

Looking for a quick, healthy dinner? This Low Sodium Black Bean and Zucchini Stir-Fry is the answer. It’s packed with savory black beans, tender zucchini, and a rich array of spices that turn this simple stir-fry into a flavorful and satisfying meal. Ready in under 30 minutes, this dish is perfect for those Sundays when you want something light but filling.

Ingredients:

• 2 cups cooked black beans (or one 15-ounce can, no-salt-added, rinsed and drained)
• 2 medium zucchinis, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add sliced onion and garlic, sautéing for 3 minutes until fragrant.
2. Add zucchini slices to the skillet and cook for another 5–7 minutes, until they begin to soften.
3. Stir in black beans, cumin, chili powder, and smoked paprika. Cook for another 5 minutes, allowing the flavors to meld.
4. Garnish with fresh cilantro and serve immediately.

This stir-fry is a quick, healthy meal that doesn’t skimp on flavor. The combination of black beans and zucchini creates a filling, nutrient-packed dish that’s low in sodium but high in taste. Serve it over brown rice or quinoa for a complete meal, or enjoy it as a light dinner on its own. You’ll be surprised by how such simple ingredients can come together so deliciously!

Low Sodium Black Bean and Sweet Potato Hash

This Low Sodium Black Bean and Sweet Potato Hash is a hearty and delicious way to start your Sunday. Packed with nutritious sweet potatoes, protein-rich black beans, and a mix of savory spices, this hash is a satisfying meal that can be served for breakfast, brunch, or even dinner. The naturally sweet and earthy flavor of the sweet potatoes complements the richness of the black beans, making it a complete meal in one pan.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 cups cooked black beans (or one 15-ounce can, no-salt-added, rinsed and drained)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for about 10–12 minutes, stirring occasionally, until they are tender and slightly browned.
2. Add the onion, bell pepper, and garlic to the skillet, and cook for an additional 5–7 minutes until softened.
3. Stir in the cooked black beans, cumin, chili powder, and smoked paprika. Cook for another 5 minutes to allow the flavors to meld.
4. Garnish with fresh cilantro and serve warm.

This Low Sodium Black Bean and Sweet Potato Hash is an ideal meal for a cozy Sunday morning or evening. The sweetness of the potatoes, combined with the savory spices and hearty black beans, makes for a comforting, nutrient-dense dish. It’s a great way to enjoy a satisfying meal without the excess sodium, and you can easily customize it with other vegetables or toppings of your choice.

Low Sodium Black Bean and Quinoa Lettuce Wraps

Light, fresh, and full of flavor, these Low Sodium Black Bean and Quinoa Lettuce Wraps are an excellent choice for a Sunday lunch or a healthy dinner. Packed with protein-rich black beans, quinoa, and a variety of colorful vegetables, they are a low-sodium alternative to heavier wraps or tacos. The crisp lettuce provides the perfect crunchy contrast to the hearty filling, making this meal both refreshing and satisfying.

Ingredients:

• 2 cups cooked black beans (or one 15-ounce can, no-salt-added, rinsed and drained)
• 1 cup cooked quinoa
• 1/2 red bell pepper, diced
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 8 large lettuce leaves (such as Romaine or Butter Lettuce)

Instructions:

1. In a large bowl, combine black beans, cooked quinoa, red bell pepper, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, cumin, and smoked paprika. Pour the dressing over the black bean mixture and toss to combine.
3. Gently separate the lettuce leaves and arrange them on a platter.
4. Spoon the quinoa and black bean mixture into each lettuce leaf, using the leaf to wrap the filling.
5. Serve immediately, garnished with extra cilantro if desired.

These Low Sodium Black Bean and Quinoa Lettuce Wraps are the perfect light and refreshing dish to enjoy on a Sunday. The combination of crunchy lettuce and the savory black bean filling provides a satisfying and healthy meal. With the option to customize the wraps with your favorite vegetables and herbs, they’re a versatile dish that can be adapted to your tastes. Plus, they are easy to prepare, making them a great go-to option for a nutritious meal.

Low Sodium Black Bean and Spinach Casserole

Comfort food meets healthy eating with this Low Sodium Black Bean and Spinach Casserole. This dish is a great way to enjoy a satisfying, flavorful meal while keeping sodium levels in check. With layers of protein-packed black beans, nutrient-rich spinach, and a sprinkle of cheese, it’s the perfect casserole for Sunday dinner. This dish is both hearty and light, making it an ideal choice for a family meal.

Ingredients:

• 2 cups cooked black beans (or one 15-ounce can, no-salt-added, rinsed and drained)
• 4 cups fresh spinach, chopped
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 cup shredded low-fat cheese (optional)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1 tablespoon olive oil
• Fresh cilantro, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add onion and garlic and sauté for 5 minutes until fragrant.
3. Add chopped spinach to the skillet and cook until wilted, about 2–3 minutes.
4. Stir in the black beans, cumin, and smoked paprika. Cook for another 5 minutes, ensuring the beans are heated through.
5. Transfer the black bean and spinach mixture to a baking dish and top with shredded cheese if using.
6. Bake for 10 minutes or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving.

This Low Sodium Black Bean and Spinach Casserole is the perfect Sunday comfort food that’s both nourishing and light. The black beans and spinach combine for a rich, flavorful dish, while the sprinkle of cheese adds just the right amount of indulgence. It’s easy to make, comforting to eat, and a great option for anyone looking to enjoy a flavorful meal without excess sodium. Pair it with a simple salad or whole-grain bread for a well-rounded dinner.

Low Sodium Black Bean and Roasted Vegetable Bowl

This Low Sodium Black Bean and Roasted Vegetable Bowl is a vibrant, wholesome meal that makes the most of seasonal vegetables and hearty black beans. Roasting vegetables brings out their natural sweetness, while the black beans provide a rich source of protein and fiber. Served over a bed of brown rice or quinoa, this dish is a satisfying, low-sodium, and nutritious option that’s perfect for a Sunday dinner or meal prep for the week.

Ingredients:

• 2 cups cooked black beans (or one 15-ounce can, no-salt-added, rinsed and drained)
• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• 1 cup cooked quinoa or brown rice
• Fresh cilantro, chopped for garnish
• Lime wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Spread the zucchini, bell pepper, and sweet potato on a baking sheet and drizzle with olive oil. Sprinkle with cumin, smoked paprika, and chili powder, tossing to coat.
3. Roast the vegetables for 20–25 minutes, flipping halfway through, until they are tender and slightly charred.
4. Meanwhile, cook quinoa or brown rice according to package instructions.
5. Once the vegetables are done, divide the cooked quinoa or rice between bowls. Top with roasted vegetables and black beans.
6. Garnish with chopped cilantro and serve with lime wedges.

This Low Sodium Black Bean and Roasted Vegetable Bowl is a nutrient-dense, satisfying meal that’s packed with flavor and color. The roasted vegetables offer a smoky sweetness that pairs perfectly with the earthiness of black beans, while the quinoa or rice base provides a wholesome foundation. It’s a versatile dish that can be enjoyed hot or cold, making it perfect for meal prepping and enjoying throughout the week.

Low Sodium Black Bean and Cabbage Stir-Fry

A simple yet flavorful dish, this Low Sodium Black Bean and Cabbage Stir-Fry is a great way to incorporate more vegetables into your Sunday meals. The cabbage adds a delightful crunch, while the black beans provide a rich, savory flavor. The stir-fry sauce, made from low-sodium soy sauce, garlic, and ginger, ties everything together in a delicious, healthy way. It’s a quick meal to prepare and ideal for those looking for a low-sodium, plant-based option.

Ingredients:

• 2 cups cooked black beans (or one 15-ounce can, no-salt-added, rinsed and drained)
• 4 cups green cabbage, shredded
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/2 teaspoon ground black pepper
• 2 teaspoons sesame seeds for garnish (optional)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the onion and cook for 3 minutes until softened.
2. Add garlic and ginger, sautéing for another minute until fragrant.
3. Stir in the shredded cabbage and cook for 5–7 minutes, until it begins to soften but still has some crunch.
4. Add the black beans, soy sauce, rice vinegar, and black pepper to the pan, stirring to combine. Cook for an additional 5 minutes to heat through.
5. Garnish with sesame seeds, if desired, and serve hot.

This Low Sodium Black Bean and Cabbage Stir-Fry is an easy and nutritious meal that comes together quickly, making it a great choice for busy Sundays. The cabbage provides a great crunch, while the black beans bring a hearty texture and protein to the dish. The combination of soy sauce, ginger, and sesame oil delivers a savory umami flavor, making this stir-fry incredibly satisfying without the added sodium.

Low Sodium Black Bean and Tomato Soup

Warm, comforting, and packed with flavor, this Low Sodium Black Bean and Tomato Soup is the perfect Sunday dish when you crave something hearty yet healthy. This soup combines the richness of black beans with the sweetness of tomatoes and the warmth of garlic, cumin, and oregano. It’s a one-pot meal that’s easy to prepare and perfect for a cozy evening, offering a low-sodium alternative to store-bought soups.

Ingredients:

• 2 cups cooked black beans (or one 15-ounce can, no-salt-added, rinsed and drained)
• 2 cups low-sodium vegetable broth
• 1 can (15 ounces) no-salt-added diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 tablespoon olive oil
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 5 minutes until softened.
2. Stir in cumin and oregano, and cook for another minute to bring out the flavors.
3. Add diced tomatoes, black beans, and vegetable broth to the pot, stirring to combine. Bring to a simmer and cook for 15–20 minutes.
4. Use an immersion blender to puree the soup slightly, or leave it chunky if you prefer more texture.
5. Garnish with fresh cilantro and serve hot with whole-grain bread on the side if desired.

This Low Sodium Black Bean and Tomato Soup is a comforting, nutritious dish that’s perfect for a quiet Sunday at home. The combination of black beans and tomatoes offers a delightful depth of flavor, while the spices add a warm, aromatic touch. Whether you’re enjoying it on its own or with a side of bread, this soup is a satisfying way to stay cozy and healthy.

Note: More recipes are coming soon!