Pharmacy Notices
Lunch | Dinner

Spicy Black Bean Soup

  • 10 Mins

    Prep Time

  • 30 Mins

    Cook Time

  • 6

    Servings

  • 351 Calories
  • 7g Fat
  • 55g Carbs
  • 19g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 6 Servings
  • 351 Calories
  • 7g Fat
  • 55g Carbs
  • 19g Protein
  • 40 Mins Total Time
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Medium Yellow Onions, diced
  • 3 Celery Ribs, diced
  • 1 Large Carrot, peeled and diced
  • 6 Garlic Cloves, minced
  • 3 Tsp Cumin
  • ½ Tsp Red Pepper Flakes (use less if you prefer milder foods)
  • 4 (15 oz) Cans Black Beans, drained and rinsed
  • 4 Cups Low-Sodium Vegetable Broth
  • ¼ Cup Fresh Cilantro, chopped
  • Juice of 1 Lime
  • Salt and Pepper, to taste
  • Diced Avocado
  • Cilantro
  • Sour Cream
  • Tortilla Chips
Recipe adapted from cookieandkate.com

Nourishment Note

Instructions

  • 6 Servings
  • 351 Calories
  • 7g Fat
  • 55g Carbs
  • 19g Protein
  • 40 Mins Total Time
  • 1

    Cook Vegetables In a large stock pot, heat the oil over medium heat.Add the carrots, onions, celery, and a pinch of salt.Cook the vegetables, stirring occasionally, until soft, about 10 minutes.

  • 2

    Simmer Soup Stir in the garlic, cumin, and red pepper flakes. Add the black beans and vegetable broth and bring to a simmer. Simmer soup until beans are tender, about 20 minutes.

  • 3

    Puree Soup Once beans are tender, transfer about four cups of soup to a blender. Use a clean kitchen towel to cover the hole in the blender lid to allow steam to escape. Puree the soup until smooth. Return the pureed soup to the pot, stir in the cilantro, lime juice, and salt and pepper, to taste. An immersion blender can also be used to puree the soup in the pot.

  • 4

    Garnish, Serve & Enjoy! Serve with your favorite toppings. Enjoy!

Recipe adapted from cookieandkate.com

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