HP - Spicy Black Bean Soup
Servings: 2 servings
Calories: 603kcal
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Ingredients
- 1 tsp olive oil
- ½ onion
- 2 cloves garlic
- 1 bell pepper, red
- 1.5 cups (260 g) black beans, cooked (~1 can, 15oz/425g)
- 2 cup (500 ml) vegetable broth
- 2 tbsp nutritional yeast
- 2 sprigs cilantro/coriander, fresh
- 1 tsp cumin, ground
- ¼ tsp chili flakes (be careful not to make it too hot!!)
- 1 tbsp balsamic vinegar
- ½ avocado
Optional
- 2 wholegrain tortillas
- 1 oz (30 g) cheddar cheese (only for those who are not vegan)
Instructions
- Get a pot and add the olive oil.
- Finely dice up the onion and mince the garlic. Throw both in the pot and let it simmer on low heat.
- In the meantime cut the bell pepper into small pieces and add them to the pot.
- Rinse and drain the can of black beans.
- Squash a few of them with a fork or your hands to give the soup a creamy touch, then throw them into the pot with a bit of love.
- Add the vegetable broth and nutritional yeast to the mix.
- Chop the cilantro and add it to the soup (holding a bit in reserve for garnish).
- Now pimp it up with the cumin, red pepper flakes and balsamic vinegar.
- Let the soup simmer for about 10 minutes.
- In the meantime prepare some avocado slices and heat up the tortillas.
- If you want to be naughty, finish off the soup with a slice of cheddar.
- Taste test - adjust the seasoning, if necessary.
- Soups on! Garnish the bowl with a little extra cilantro, avocado and you’re ready to roll.
Nutrition
Calories: 603kcal | Carbohydrates: 73g | Protein: 28g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 28mg | Sodium: 962mg | Potassium: 1112mg | Fiber: 22g | Sugar: 10g | Vitamin A: 2722IU | Vitamin C: 85mg | Calcium: 360mg | Iron: 6mg