blog

Black bean soup recipe (vegan, gluten-free)

 

GET MY FREE CHEAT-SHEET

8 Proven Shortcuts To A Healthy Pregnancy

it's free!
Protecting your personal information is of utmost importance to me
JOCELYN HAS BEEN FEATURED ON:

We first tasted this soup at a dinner party and knew that we needed to add it to our meal plan. It’s delicious and a great source of iron, fiber, and healthy fats. It can be served with corn chips to make it even more kid friendly, or as a bean dip when chilled. Thank you to Lisa and Damiano in New West for this awesome recipe!

Prep time: 20 minutes (+ 20 minutes cook time)

Yield: 8 servings

Ingredients:

  • 4 Tbsp coconut oil
  • 1 large onion, diced
  • 5 stalks celery, chopped
  • one large carrot, chopped
  • 4 Tbsp cumin
  • 4 Liters of veggie stock (home-made or store-bought)
  • 8 cups (4 cans) cooked black beans
  • 1 lime
  • 2 red peppers
  • salt/pepper (to taste)
  • two avocados, cubed

Directions:

  • Caramelize 1 large onion in coconut oil on medium heat (this may take a few minutes)
  • Add 4 or 5 stalks of chopped celery, and 1 chopped carrot
  • Let above ingredients sweat on low heat until celery is somewhat translucent
  • Make a well in middle of the veggies – melt 2 Tbsp of coconut oil, then add 4 Tbsp of cumin to the oil
  • Toast cumin until fragrant – do not let it burn, stir to combined
  • Add 4 liters of vegetable stock (homemade or carton/store bought)
  • Add 6 cups/3 cans black beans (reserve 2 cups/1 can of beans)
  • Let simmer on low for 10 mins, until beans are soft.
  • Blend with an immersion blender – do not over-blend
  • Add the last 2 cups/1 can of whole black beans.
  • Just before serving, add:
    • zest and juice of one lime
    • 2 red peppers diced
    • salt and pepper to taste
    • cubed avocado

Leave a Reply

Your email address will not be published.

 

GET MY FREE CHEAT-SHEET

8 Proven Shortcuts To A Healthy Pregnancy

it's free!
Protecting your personal information is of utmost importance to me