Black Bean Soup
This black bean soup is a hearty and nutritious dish that is perfect for a chilly evening. It is vegan, gluten-free, and a great source of plant-based protein and fiber. This soup is also low in fat and calories, making it a great option for those trying to lose weight. However, people with soy allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
120 kcal
Protein
6 g
Carbs
20 g
Fat
2 g
Fiber
6 g
Ingredients
Black Beans, Raw
1 small cup (100g)
Chopped Onion
0.5 medium cup (75g)
Clove Garlic, Chopped
1 tsp (5g)
Green Bell pepper
0.5 cup, chopped (100g)
Cumin Powder
0.5 tsp (1g)
Smoked Paprika
1 tsp (2g)
Chilli Powder
1 tsp (2g)
Fresh cilantro (chopped)
1 tbsp (10g)
Common salt
0.5 tsp (2.5g)
Black Pepper
1 tsp (2g)
Olive Oil
1 tsp (5g)
Plain Water
4 medium glass (1000g)
Instructions
Cooking Steps
Soak the black beans in water overnight. Drain and rinse the beans.
In a large pot, heat olive oil over medium heat. Add onion, garlic, and green bell pepper. Cook until vegetables are tender and onion is translucent.
Add cumin powder, smoked paprika, and chili powder. Stir well.
Add black beans and water. Bring to a boil, then reduce heat and let simmer for 30-45 minutes until the black beans are tender.
Remove from heat and let cool slightly. Using an immersion blender or a regular blender, blend the soup until it reaches a smooth consistency.
Season with salt and pepper to taste.
Garnish with fresh cilantro leaves and serve hot.