SPICY BLACK BEAN SOUP
Prep Time: 10 min
Cook Time: 25 min
Spicy Black Bean Soup is really satisfying on its own, so you don’t really need anything else for dinner.
Spicy Black Bean Soup is something I always crave so I made a big pot of it today. It is one of my favorites in winter. It is a super hearty soup and warms you up even with the smell coming out of the pot, but it’s a soup you can make all year round.
This is an easy spicy black bean soup that is very rich in fiber, super high in protein, full of flavor and very filling. One of the best and tastiest comforting meals!
A hearty black bean soup must have some veggies, right? Celery, pepper, carrots and onion combines so well with the beans and the juice is quite flavorsome as I also added some vegetable broth. If you don’t like vegetable broth you can use chicken broth instead.
I can’t think of a spicy black bean soup recipe with cumin. I guess I’m a bit obsessed with this spice as I can use it on anything. Besides the flavor, it really helps prevent the stomach problems the beans might cause. Also, oregano and cayenne pepper give a perfect touch to the soup.
INGREDIENTS
1 heaping cup diced onion
1 heaping cup peeled and diced
carrot
1 diced green pepper
1 cup chopped celery (
1/2 a jalapeno, de-seeded and
Minced
3 cloves garlic, minced
2 tsp each cumin, oregano and
chili powder
3-4 cups low sodium vegetable broth (start
with 3 cups, add a bit if it seems
to thick)
1 cup low sodium tomato sauce
1 19 oz can low sodium black beans, drained
and rinsed
1/2 cup finely chopped cilantro
salt and pepper, to taste
squeeze of fresh lime juice
DIRECTIONS
Add the onion, carrot, celery, garlic and bell pepper to a soup pot with a bit of the vegetable broth and cook for 5-10 minutes until starting to soften.
Stir in the spices and cook for a few more minutes.
Add the broth, tomato sauce and black beans and simmer lightly until the carrots are tender, about 15 minutes.
Scoop half of the soup into a blender and puree until very smooth. Pour it back into the pot and stir in the cilantro. Season with salt and pepper and add a squeeze of fresh lime juice.
MACROS
· Servings 2
· Calories per Serving 195
· Fat 4 g
· Carbohydrates 36.4 g
· Fiber 4 g
· Sugar 11.4 g
· Protein 6.1 g