A deep, dark standard, this black bean soup recipe provides plenty of flavor while offering a complete bean and rice protein source. Try it blended for a smoother texture. This recipe for Black Bean Soup serves 4.
- ¾ cup onions, finely chopped
- 3 cloves garlic, minced
- ½ cup celery, diced
- ½ cup carrots, diced
- ½ cup yams, diced
- ½ cup red peppers, diced
- 1 ½ teaspoon jalapeno pepper, seeded and minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chipotle chili powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- ½ teaspoon coriander
- 1 tablespoon Braggs amino liquids or soy sauce
- 1 tablespoon fresh lime juice zest of 1 lime
- ¾ cup tomato sauce, canned
- 1 cup diced tomato, canned or fresh
- 3 cups vegetable stock
- 2 cups black beans, cooked 1/2 cup cooked rice salt to taste
- 1 ½ tablespoons cilantro, minced
- Optional: 2 tablespoons sour cream
- Saute diced vegetables until tender in oil.
- Add seasonings.
- Add tomato sauce, canned tomatoes, stock, and lime juice.
- Add cooked beans and rice.
- Simmer until flavors develop.
- Finish with cilantro garnish and optional dollop of sour cream.
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