SPICY VEGAN BLACK BEAN SOUP #recipe #easy

This hot veggie lover dark bean soup is anything but difficult to make, unimaginably filling and fulfilling and has recently the perfect measure of fieriness. It's made with straightforward fixings like onion, garlic, carrot, tomato sauce and dark beans yet at the same time loaded with flavor and nourishment. Add some avocado to that and you have an ideal supper in a bowl. This formula is high in protein, complex starches and extremely low in fat. I mixed dig for a smooth dark bean soup yet you can likewise abandon it unblended on the off chance that you lean toward a chunkier soup.

I was logical above, would i say i wasn't? Be that as it may, it is valid, dark beans have a great deal going for them. Dark beans aren't typically considered a phytonutrient-rich nourishment yet much like splendidly hued veggies, that dull, dark shading is the place the well done is! I incorporate dark beans in my eating regimen as frequently as possible, alongside every single other bean and vegetables. They're such an extraordinary wellspring of fiber and plant-based protein and are so adaptable and economical.

This healthy soup is anything but difficult to make and meets up in less than 30 minutes making it an extraordinary formula for speedy weeknight meals. It can likewise be made ahead of time as it keeps well and the flavors even improve the following day. This soup is low in fat, veggie lover, sans gluten, without oil, sans sugar and high in fiber, protein and iron.

Also try our recipe NORTHERN-STYLE VEGAN THAI COCONUT SOUP #recipe #easyvegan

INGREDIENTS

• 1 heaping cup diced onion (160 g, approx. 1 small or 1/2 a large)
• 1 heaping cup peeled and diced carrot (160 g, approx. 2 medium)
• 1 diced green pepper
• 1 cup chopped celery (150 g, approx. 3 ribs)
• 1/2 a jalapeno, de-seeded and minced (or a whole one for extra spiciness)
• 3 cloves garlic, minced
• 2 tsp each cumin, oregano and chili powder
• 3–4 cups vegetable broth (start with 3 cups, add a bit if it seems too thick)
• 1 cup (250 mL) tomato sauce (any plain tomato pasta sauce works)
• 1 19 oz can black beans, drained and rinsed (330 g, about 2 cups cooked beans)
• 1/2 cup finely chopped cilantro
• salt and pepper, to taste
• squeeze of fresh lime juice

INSTRUCTIONS

1. Add the onion, carrot, celery, garlic and bell pepper to a soup pot with a bit of the vegetable broth and cook for 5-10 minutes until starting to soften, stirring occasionally. You can saute in a bit of olive oil if you prefer.
2. Stir in the spices and cook for a few more minutes.
3. Add the broth, tomato sauce and black beans and bring to a simmer. Simmer lightly until the carrots are tender, about 15 minutes.
4. Scoop half of the soup into a blender and puree until very smooth. Alternatively, you can use an immersion blender in the pot but I like the creaminess achieved by transferring it to the blender.
5. Pour the blended soup back into the pot and stir in the cilantro. Season with salt and pepper and add a squeeze of fresh lime juice, if desired.  

Read more our recipe Better than Tuna #vegan #vegetarian

Source : bit.ly/2W0KwhE