Spicy Vegan Black Bean Soup

This spicy vegan black bean soup is easy to make, incredibly filling and satisfying and has just the right amount of spiciness. It’s made with simple ingredients like onion, garlic, carrot, tomato sauce and black beans but still full of flavour and nutrition.


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
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.

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