Warming Black Bean Vegetable Soup Recipe

Name: Warming Black Bean Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 15 ounce can black beans, rinsed; 1 cup Pumpkin or sweet potato puree; 3.5 cups Roughly chopped mixed vegetables (whatever you have on hand! When I first made this soup, I used broccoli, cauliflower, carrots, and peas); 1/3 medium onion, chopped; 1.5 garlic cloves, minced; 2 teaspoons Cumin; 2 teaspoons Turmeric; 1.5 teaspoons Paprika; 1.5 teaspoons Cinnamon; Salt and pepper, to taste; 3 cups Vegetable Stock; 1/4 cup lemon juice

Servings: persons

1 15 ounce can black beans, rinsed
1 cup Pumpkin or sweet potato puree
3.5 cups Roughly chopped mixed vegetables (whatever you have on hand! When I first made this soup, I used broccoli, cauliflower, carrots, and peas)
1/3 medium onion, chopped
1.5 garlic cloves, minced
2 teaspoons Cumin
2 teaspoons Turmeric
1.5 teaspoons Paprika
1.5 teaspoons Cinnamon
Salt and pepper, to taste
3 cups Vegetable Stock
1/4 cup lemon juice

1
Chop all of the vegetables, onion, and dice the garlic. In the bottom of a large pot, heat approximately 1 tablespoon olive oil, and sautee the onion and garlic until fragrant.
2
Add the puree and cook until the puree begins to brown slightly, stirring the onion and garlic into the puree as it cooks. Add the spices and incorporate.
3
When the puree is just slightly browned and dry, add the veggies, black beans, lemon juice, and stock. The actual amount of stock used will depend on the size of your veggies - they should just be covered by the stock, not floating!
4
Bring to a quick boil, cover, and let simmer until the veggies are soft. Serve piping hot with cool avocado and your favorite blanket to cozy up in!

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 15 ounce can black beans, rinsed, 1 cup Pumpkin or sweet potato puree, 3.5 cups Roughly chopped mixed vegetables (whatever you have on hand! When I first made this soup, I used broccoli, cauliflower, carrots, and peas), 1/3 medium onion, chopped, and more.

Yes, Warming Black Bean Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Warming Black Bean Vegetable Soup

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