Black Bean Soup II

Black beans are a great source of plant-based protein and are commonly used in Mexican and Southwestern cuisines.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Black Bean Soup II

Cooking Method: Boiling, Simmering Cuisine: Mexican, Southwestern Courses: Lunch, Main Dish, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 5 min Total Time 1 hr

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Black Beans
• 1 medium Onion
• 3 clove Garlic cloves
• 1 medium Carrot
• 2 stalk Celery stalks
• 4 cup Vegetable broth
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Lime juice
• 2 tablespoon Fresh cilantro
• 4 tablespoon Sour cream (optional)

Instructions

1. Rinse and drain the black beans.
2. In a large pot, sauté the onion and garlic until fragrant.
3. Add the carrot and celery, and cook until slightly softened.
4. Add the black beans, vegetable broth, cumin, chili powder, salt, and black pepper.
5. Bring to a boil, then reduce heat and simmer for 30 minutes.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in lime juice and fresh cilantro.
8. Serve hot with a dollop of sour cream, if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 2g

Protein 12g24%

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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.