Spicy Vegetarian Black Bean Soup
This Spicy Vegetarian Black Bean Soup will warm you up from the inside out. This healthy and easy recipe is gluten free, vegetarian and vegan.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons dried oregano
- 1 1/2 tablespoons olive oil
- 1 teaspoon cumin
- 2 teaspoons minced garlic
- 1 teaspoon dried thyme
- chopped cilantro
- lime wedges
- diced tomatoes
- 2 1/2 cups vegetable broth
- sour cream or greek yogurt
- 3 cans black beans (drained and rinsed)
- 1 large onion (diced (about 1.25 cups))
- 2 large plum tomatoes (chopped (about 1.5 cups))
- 1 teaspoon crushed red pepper flakes (more if you prefer it extra spicy)
- diced avocados
- Carbohydrate 38.0218285433348 g
- Cholesterol 0 mg
- Fat 2.05051615809749 g
- Fiber 12.6820321339212 g
- Protein 11.812579142903 g
- Saturated Fat 0.376111064810239 g
- Serving Size 1 1 Serving (380g)
- Sodium 506.515773588158 mg
- Sugar 25.3397964094136 g
- Trans Fat 0.304710648663986 g
- Calories 206 calories
Heat 1.5 tablespoons of olive oil in a large pot over medium-high heat. Add in onions, garlic and tomatoes. Cook until onions become translucent, about 3 minutes. Add salt, black pepper, oregano, thyme, cumin and red pepper flakes. Stir and cook for another 4 minutes until very fragrant. Add in vegetable broth, black beans and stir. Cover and cook for 15 minutes. The soup will be boiling by the end. Uncover and with a hand held immersion blender, blend a few times until the soup reaches your desired consistency. Cook uncovered for another 15 minutes. Stir and serve. Top with diced avocados, diced tomatoes, a dollop of sour cream or Greek yogurt, cilantro and lime wedges.
