Yield: 4
Black Bean Soup
This savory soup is loaded with fiber and protein and perfect for a cold afternoon. Top with tortillas, avocado, or vegan sour cream to make it even more filling and delicious.
Prep Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
Ingredients
- 1 white onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp oregano
- 1 tsp paprika
- 3 cans black beans, rinsed and drained
- 1 can diced tomatoes
- 3 cups low sodium vegetable broth
- salt and pepper to taste
- 1 avocado
Instructions
- In a soup pot over medium heat, sauté the onion and garlic in a splash of soy sauce or veggie broth until soft an translucent, about 5 minutes
- Add the red pepper and sauté for another 2 to 3 minutes until starting to soften
- Add the herbs & spices and sauté for another minute or two until they are fragrant.
- Add the black beans, tomatoes and vegetable broth - start with about 3 cups of broth, and feel free to add more later if you like a thinner soup)
- Increase the heat to high, bring to a boil, then reduce the heat to medium-low and simmer for 15 to 20 minutes
- Using an immersion blender, purée as much as the soup as you like (I do about 1⁄2). Alternately, you can carefully transfer 1⁄2 of the soup to a blender, purée, and add back to the pot. Add another cup of broth if you like a thinner soup.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Calories: 382Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 6gSodium: 19mgCarbohydrates: 60gFiber: 23gSugar: 6gProtein: 20g
