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Vibrant Black Bean Medley: Hearty Vegan Soup Recipe

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Recipe: Black Bean Vegetable Soup

Description: 🌱 Dive into the world of healthiness with this flavorful and nutrient-packed Black Bean Vegetable Soup. Designed to be low in fat, sodium, and cholesterol, this soup boasts a balanced blend of Canadian and Russian flavors, making it perfect for a European-inspired meal. Plus, it’s vegan-friendly and ready in less than 4 hours, ideal for those busy weeknights when you crave a wholesome dish.

Ingredients:

Quantity Ingredient
2 cups Dried black beans
32 cups Vegetable broth
1 cup Onion, chopped
4 cloves Garlic, chopped
2 cups Water
1 large Potato, diced
14 1/2 oz Canned plum tomatoes
1/2 tsp Dried thyme
3/4 tsp Ground cumin
1 cup Fresh green beans
1 large Carrot, shredded
1 large Green pepper, diced
2 stalks Celery ribs, chopped
To taste Tabasco sauce
To taste Green onions, chopped

Nutritional Information (Per Serving):

  • Calories: 161.4
  • Fat: 0.7g
  • Saturated Fat: 0.2g
  • Cholesterol: 0mg
  • Sodium: 55mg
  • Carbohydrates: 31.6g
  • Fiber: 7.3g
  • Sugar: 3.9g
  • Protein: 8.7g

Instructions:

  1. Begin by soaking the dried black beans in water overnight to soften them up.

  2. The next day, drain and rinse the black beans thoroughly before using.

  3. In a large saucepan or heavy-bottomed cooking pot, add 1/2 cup of vegetable broth along with the chopped onion and garlic. Bring the mixture to a boil over medium-high heat.

  4. Once boiling, reduce the heat to low, cover, and simmer for 6 to 8 minutes, or until the onions become tender and translucent.

  5. Stir in the soaked black beans, along with 2 cups of water, diced potato, crushed plum tomatoes (including the liquid), dried thyme, ground cumin, fresh green beans, and the remaining vegetable broth. Bring the mixture back to a boil.

  6. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 15 to 20 minutes, or until the potatoes are fork-tender, stirring occasionally to prevent sticking.

  7. After the potatoes are cooked, add the shredded carrots, diced green and red peppers, chopped celery, and Tabasco sauce to the pot. Cook for an additional 5 minutes to allow the flavors to meld together.

  8. Taste the soup and adjust the seasonings according to your preference. You can add more salt, pepper, or Tabasco sauce as desired.

  9. To serve, ladle the hot soup into bowls and garnish each serving with a generous sprinkle of chopped green onions for a burst of freshness.

  10. Any unused portion of the soup can be refrigerated for later consumption, allowing the flavors to deepen even further overnight.

  11. For a quicker version of this recipe, you can use canned black beans instead of dried ones. Simply drain and rinse 2 cans of black beans (each 15 fluid ounces) and add them directly to the soup during step 5.

  12. Additionally, for an extra boost of nutrition, consider adding about 1 cup of cauliflower florets to the soup during step 7, as they will add a lovely texture and flavor to the dish.

Cooking Time: 45 minutes

Preparation Time: 20 minutes

Total Time: 1 hour and 5 minutes

Enjoy this hearty and wholesome Black Bean Vegetable Soup as a satisfying meal on its own or pair it with crusty bread or a crisp green salad for a complete dining experience. With its robust flavors and nutritious ingredients, this soup is sure to become a staple in your recipe collection, bringing warmth and comfort to your table with every spoonful.

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