FoodWage
SPICY BLACK BEAN SOUP
Got some lingering cans of black beans in the back of your pantry? Make this vegan spicy black bean soup from Dietitian Debbie Dishes which packs a hefty dose of plant-based protein. Serve with fried plantains, sour cream, and/or chimichurri for a satisfying meal.
Ingredients for servings
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2 tablespoons olive oil
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0.5 medium red onion chopped
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0.5 medium red bell pepper chopped
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0.5 medium green bell pepper chopped
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2 cloves garlic minced
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2 cups vegetable broth (certified gluten-free if necessary)
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2 cans black beans drained and rinsed, 15.5 oz each can
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1 can chopped tomatoes 14.5 oz can
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2 tablespoons red wine vinegar
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1 teaspoon oregano
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1 teaspoon cumin
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0.5 teaspoon cayenne pepper
to taste Pepper
to taste Salt
Soup
Directions
In a large dutch oven, heat oil, peppers, and onion over medium high heat for 5 minutes or until onion begins to soften and become translucent.
Add the garlic and sauté for another minute.
Add the broth, black beans, tomatoes, and red wine vinegar. Stir well and bring to a simmer.
Add the oregano, cumin, cayenne, salt and pepper. Allow soup to simmer for about 15 minutes or until vegetables are tender.
Portion out three cups worth of the soup into a food processor. Puree until smooth and stir back into the rest of the soup in the dutch oven.