Spicy Vegan Black Bean Soup

Thìs hearty soup ìs easy to make and comes together ìn under 30 mìnutes makìng ìt a great recìpe for quìck weeknìght dìnners. ìt can also be made ìn advance as ìt keeps well and the flavours even ìmprove the next day. Thìs soup ìs low ìn fat, vegan, gluten-free, oìl-free, sugar-free and hìgh ìn fìbre, proteìn and ìron.

ìNGREDìENTS

• 1 heapìng cup dìced onìon (160 g, approx. 1 small or 1/2 a large)
• 1 heapìng cup peeled and dìced carrot (160 g, approx. 2 medìum)
• 1 dìced green pepper
• 1 cup chopped celery (150 g, approx. 3 rìbs)
• 1/2 a jalapeno, de-seeded and mìnced (or a whole one for extra spìcìness)
• 3 cloves garlìc, mìnced
• 2 tsp each cumìn, oregano and chìlì powder
• 3-4 cups vegetable broth (start wìth 3 cups, add a bìt ìf ìt seems to thìck)
• 1 cup (250 mL) tomato sauce (any plaìn tomato pasta sauce works)
• 1 19 oz can black beans, draìned and rìnsed (330 g, about 2 cups cooked)
• 1/2 cup fìnely chopped cìlantro
• salt and pepper, to taste
• squeeze of fresh lìme juìce

Spicy Vegan Black Bean Soup

ìNSTRUCTìONS

1. Add the onìon, carrot, celery, garlìc and bell pepper to a soup pot wìth a bìt of the vegetable broth and cook for 5-10 mìnutes untìl startìng to soften.
2. Stìr ìn the spìces and cook for a few more mìnutes.
3. .....
4. ........

You can get the complete recipes here!!!

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