Spicy Black Bean Soup
Spicy Black Bean Soup is a quick Mexican soup: about 25 minutes from start to finish, for 4 servings. Black beans, onion and garlic carry the flavour. The cooking is mostly simmering and blending. It is vegan and gluten-free. It is on the lighter side, at about 310 calories and 16 g of protein per serving.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
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Ingredients
For 4 servings
- 800 gblack beans
- 1onion
- 4 clovesgarlic
- 500 mlvegetable broth
- 2 tspcumin
- 2 tbspchipotle peppers in adobo
- 2 tbspolive oil
- 1lime
Instructions
- Dice the onion and mince the garlic.
- Heat olive oil in a large pot over medium heat. Saute the onion for 3-4 minutes until softened. Add garlic and cumin, cook 30 seconds.
- Add the drained black beans, vegetable broth, and chipotle peppers. Bring to a boil then reduce to a simmer for 15 minutes.
- Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
- Serve hot with a squeeze of fresh lime juice.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 16 g
- Fat
- 8 g
- Carbs
- 46 g
Approximate values for one serving.
About this recipe
- Cuisine: Mexican
- Dish type: Soup
- Diet: vegan, gluten-free
- In cookbook: Easy Weeknight Dinners
