Plant-Based Bean Cookbook: 70 Vegan Recipes for Bean Lovers by Green Katherine

Author:Green, Katherine [Green, Katherine]
Language: eng
Format: epub, azw3, pdf
Publisher: Rockridge Press
Published: 2021-05-04T00:00:00+00:00

Tip: This soup is seasoned with fresh parsley and thyme, but other seasonings, like Italian seasoning, fresh basil, or rosemary, are nice additions to change up the flavor profile.

Per Serving: Calories: 321; Total fat: 8g; Protein: 11g; Carbohydrates: 52g; Fiber: 14g

Spicy Black Bean Soup

SERVES 6 / PREP TIME: 10 MINUTES / COOK TIME: 25 MINUTES

FREEZABLE / GLUTEN-FREE / NUT-FREE / SOY-FREE

Black bean soup is a winter favorite in my house. I like to serve it with corn bread and a green salad, but garnishes like avocado and tortilla chips are also welcome additions to this simple soup. To control the amount of heat in your dish, start with only half of the jalapeño pepper and taste before adding the whole thing.

2 tablespoons extra-virgin olive oil

1 large onion, chopped

2 celery stalks, chopped

1 carrot, chopped

1 jalapeño pepper, seeded and coarsely chopped

3 garlic cloves, minced

1 tablespoon ground cumin

4½ cups cooked black beans or 3 (15-ounce) cans, drained and rinsed

4 cups Everyday Vegetable Broth or store-bought low-sodium broth

Salt

Freshly ground black pepper

Juice of 1 lime

¼ cup chopped fresh cilantro, for garnish

Plant-Based Sour Cream or store-bought, for topping (optional)

1. In a large pot, heat the oil over medium-high heat. Add the onion, celery, carrot, and jalapeño and cook for 5 to 6 minutes, stirring regularly, until starting to soften. Add the garlic and cumin and stir for about 30 seconds, until just fragrant.

2. Add the beans and broth and bring to a boil; then reduce the heat to low. Simmer for about 15 minutes, until the flavors meld.

3. Using an immersion blender or a stand blender working in batches, puree the soup. Season with salt and pepper and add the lime juice. Serve topped with the cilantro and sour cream (if using).

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