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Seabirds Spicy Black Bean Soup

Veggie.Kitchen's picture
If you are anything like me, you always seem to have a few cans of black beans in the pantry. This recipe is a delicious way to make good use of those beans. This hearty soup is great as the main dish or an excellent side dish to a Mexican-inspired vegan meal.
Ingredients
  Vegetable stock 12 Cup (192 tbs) (organic)
  Black beans 3 Cup (48 tbs) (organic)
  Tomato 1 Large (organic)
  Carrot 2 Cup (32 tbs), diced (organic)
  Onion 1 Cup (16 tbs), chopped (organic)
  Jalapeno 2 Large, diced (organic)
  Garlic clove 5 Medium
  Garlic powder 3 Teaspoon
  Cinnamon 3 Teaspoon
  Coriander powder 1 Teaspoon
  Ground cumin 1 Teaspoon
  Limes 2 Large, juiced, zested
  Rice bran oil/Cooking oil 2 Tablespoon
  Salt 1 Teaspoon (or to taste)
  Cracked black pepper 1 Teaspoon (or to taste)
Directions

MAKING
1. In a large sauté pan, sauté onions, carrots, garlic and jalapenos in the rice bran oil.
2. Transfer to a large pot and add the vegetable broth, tomatoes, black beans and spices. Simmer for at least 30 minutes.
3. Remove about 3 cups of the soup and puree in a blender, then add it back to the pot of soup and stir.
4. Add lime juice and zest. Like any soup, the longer it simmers the better it gets!

SERVING
5. Garnish with cilantro, avocado or vegan sour cream.
6. Serve with flat bread and a salad on the side.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
Mexican
Cuisine: 
Main Dish
Course: 
Spicy
Cook Time: 
30 Minutes
Servings: 
12

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