Black Bean Soup
About this Recipe
This vegan spicy black bean soup is packed with protein and will keep you full and satisfied for hours.
- 2 tbsp. extra-virgin olive oil
- 1 medium red onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp. minced jalapeños
- 1 tbsp. tomato paste
- salt, black pepper
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 3 (15-oz.) cans black beans, with liquid
- 1 qt. vegetable stock
- 1 bay leaf
- chopped fresh cilantro, for garnish
Like all legumes, black beans help to reduce the risk of cardiovascular disease and improve glucose tolerance and insulin sensitivity, providing benefits for heart disease, high blood pressure, imbalanced cholesterol, blood sugar irregularities, and type-2 diabetes.
- Protien 20% 20%
- Carbs 15% 15%
- Calories 15% 15%
Step by Step Instructions
In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes.
Add jalapeños and garlic and cook another 2 minutes.
Add tomato paste and season with salt, pepper, chili powder, and cumin and stir to coat.
Add black beans with their liquid and chicken broth. Add bay leaf and bring to a boil. Immediately reduce to a simmer and let simmer for about 15 minutes.
Remove bay leaf and blend the soup to desired consistency.
Serve with sliced avocado and cilantro.
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