Black Bean Soup With Cumin

Black beans are a great source of plant-based protein and are commonly used in Mexican cuisine. Cumin, a popular spice in Southwestern cooking, adds a warm and earthy flavor to this soup.

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 With Cumin

Cooking Method: Boiling, Simmering Cuisine: Mexican, Southwestern Courses: Lunch, Main Course, 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
• 2 clove Garlic cloves
• 1 medium Bell pepper
• 2 teaspoon Cumin powder
• 4 cup Vegetable broth
• 1 can Tomatoes
• 2 tablespoon Lime juice
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Cilantro
• 1 medium Avocado
• 0.5 cup Tortilla chips

Instructions

1. Rinse and soak the black beans overnight. Drain and set aside.
2. In a large pot, heat some oil and sauté the onion, garlic, and bell pepper until softened.
3. Add the cumin powder and stir for a minute.
4. Add the soaked black beans, vegetable broth, and tomatoes. Bring to a boil.
5. Reduce the heat and simmer for about 30 minutes or until the beans are tender.
6. Using an immersion blender or a regular blender, blend the soup until smooth.
7. Stir in the lime juice, salt, and black pepper.
8. Serve hot, garnished with cilantro, sliced avocado, and tortilla chips.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 35g12%

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.