Black Bean and Roma Tomato Soup

Black beans are a great source of plant-based protein and fiber, making this soup a nutritious and filling meal option.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Black Bean and Roma Tomato Soup

Cooking Method: Boiling, Simmering Cuisine: American, Mexican Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 cup Black Beans
• 4 large Roma Tomatoes
• 1 medium Onion
• 2 clove Garlic
• 4 cup Vegetable Stock
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoon Olive Oil
• 2 tablespoon Cilantro
• 4 wedge Lime

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic, sauté until fragrant.
3. Add cumin, chili powder, salt, and black pepper, stir well.
4. Add diced Roma tomatoes and cook for 5 minutes.
5. Add black beans and vegetable stock, bring to a boil.
6. Reduce heat and simmer for 20 minutes.
7. Use an immersion blender to blend the soup until smooth.
8. Serve hot with a sprinkle of cilantro and a wedge of lime.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.