SPICY VEGAN BLACK BEAN SOUP

This spicy vegan black bean soup is hearty, thick, full of flavour and nutrition and has just the right amount of spice. It's high in fibre and protein, low in fat and is oil-free, gluten-free and easy to make in under 30 minutes with simple, everyday ingredients. #vegan #glutenfree #oilfree #veganrecipes #blackbeansoup

INGREDIENTS

  • 1 heaping cup diced onion (160 g, approx. 1 small or 1/2 a large)
  • 1 heaping cup peeled and diced carrot (160 g, approx. 2 medium)
  • 1 diced green pepper
  • 1 cup chopped celery (150 g, approx. 3 ribs)
  • 1/2 a jalapeno, de-seeded and minced (or a whole one for extra spiciness)
  • 3 cloves garlic, minced
  • 2 tsp each cumin, oregano and chili powder
  • 3-4 cups vegetable broth (start with 3 cups, add a bit if it seems to thick)
  • 1 cup (250 mL) tomato sauce (any plain tomato pasta sauce works)
  • 1 19 oz can black beans, drained and rinsed (330 g, about 2 cups cooked)
  • 1/2 cup finely chopped cilantro
  • salt and pepper, to taste
  • squeeze of fresh lime juice

INSTRUCTIONS

  1. 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.
  2. Stir in the spices and cook for a few more minutes.
  3. Add the broth, tomato sauce and black beans and simmer lightly until the carrots are tender, about 15 minutes.
  4. Scoop half of the soup into a blender and puree until very smooth.
  5. Pour it back into the pot and stir in the cilantro. Season with salt and pepper and add a squeeze of fresh lime juice, if desired.
source:https://runningonrealfood.com/spicy-vegan-black-bean-soup/

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