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.
Spicy Black Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1/2 medium red onion, chopped
- 1/2 medium red bell pepper, chopped
- 1/2 medium green bell pepper, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth (certified gluten-free if necessary)
- 2 (15.5 oz) cans black beans, drained and rinsed
- 1 (14.5 oz) can chopped tomatoes
- 2 tablespoons red wine vinegar
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- Salt and Pepper to taste
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.
Nutrition Information
Serves: 3 | Serving Size: 1 cup
Per serving: Calories: 527; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 46mg; Carbohydrate: 83g; Dietary Fiber: 28g; Sugar: 9g; Protein: 28g
Nutrition Bonus: Potassium: 1529mg; Iron: 42%; Vitamin A: 28%; Vitamin C: 96%; Calcium: 12%
Deborah Davis MS, RD is a Registered Dietitian who practices clinical dietetics in Chicago, Illinois. She shares practical nutrition tips and healthy recipes on her personal blog, Dietitian Debbie Dishes. In her free time, you’ll likely find Deborah in the kitchen, camera and spatula in hand, developing recipes for her blog and freelance pieces. Connect with Deborah on Twitter and Instagram. Photo courtesy of Deborah Davis.
Original recipe published on Dietitian Debbie Dishes.
