Black Bean & Veggie Soup

Delicious and wholesome meatless soup! This Black Bean and Veggie Soup will not leave you hungry! It is a good source of iron, potassium, copper, vitamin A and folate. Excellent source of fibre. Spice it up or down with Cayenne pepper, which is great to boost the immune system.

Winter Black Bean & Veggie Soup
Delicious and wholesome meatless soup!
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Ingredients
  1. 2 cups dried black beans, *soaked for 6-12 hours
  2. 1 tbsp coconut cooking oil or grapeseed/avocado oil
  3. 1 cup diced onion
  4. 1/2 cup diced red bell pepper
  5. 1 clove garlic, minced
  6. 1/2 tsp sea salt
  7. 1 cup diced carrots
  8. 1 cup diced celery
  9. 1 cup diced zucchini
  10. 1 tsp ground cumin
  11. 1-2 tsp dried dill weed
  12. 1/2 tsp chili powder
  13. 1- 2 inch piece dried kombu (seaweed)
  14. 4 cups vegetable broth
  15. 2 cups seeded and diced tomatoes (I used canned- glass jars)
  16. 1/4 tsp cayenne
  17. ground black pepper
  18. sour cream or yogurt (optional)
  19. minced fresh chives and dill
Instructions
  1. Add oil to large soup pot over medium heat. Cook garlic, onion, bell pepper for 5 mins. Add a pinch of salt.
  2. Add the carrot, celery, cumin, chilli powder, and cook another 5 mins.
  3. Add the broth, beans, tomatoes, kombu, cayenne and pepper. Bring to a boil over med-high heat.
  4. Decrease the heat to low and cover and simmer until beans and veggies are cooked. If soup is too acidic, add a 1/4 - 3/4 tsp non-alum baking soda.
  5. Serve hot with a small dollop of yogurt or sour cream (optional) and fresh dill and chives.
Notes
  1. Good source of iron, potassium, copper, vitamin A and folate. Excellent source of fibre.
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