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Zesty Black Bean Soup- VEGAN


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Member since 2009

Serves 4 | Prep Time | Cook Time

Ingredients

2 tablespoons extra virgin olive oil*
1/2 bag baby carrots, thinly sliced
1 bay leaf
1 teaspoon salt
1 medium red onion, chopped
3 cloves garlic, finely chopped
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
2 (15-ounce) cans black beans, drained and rinsed*
1 cup frozen corn kernels, thawed*
1 (14-ounce) can diced tomatoes, with their juice
1 quart vegetable broth
2 tablespoons hot sauce*
2 tablespoons chopped cilantro plus several leaves for garnish


Heat oil over medium heat in a large soup pot. Add carrots, bay leaf and 1/2 teaspoon of the salt and cook until carrots are just tender, about 7 minutes. Add onions, garlic and remaining 1/2 teaspoon salt and cook 5 minutes more. Add cumin, cinnamon, beans, corn, tomatoes and broth and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in hot sauce and chopped cilantro. Ladle hot soup into bowls and serve garnished with cilantro leaves.


Pairs Well With


Notes

Serve with a fruit salad of sliced bananas, papaya and pineapple dressed with a spoonful of honey, a pinch of salt, and a squeeze of lime for a complete meal.

Nutrition

Per serving (about 24oz/684g-wt.): 360 calories (90 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 1480mg sodium, 55g total carbohydrate (17g dietary fiber, 10g sugar), 15g protein

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