Running on Real Food · by Deryn Macey★ 4.9 (62)
Vegan Black Bean Soup
NUTRITION · PER SERVING30M COOK
CAL 6%·PRO 12%
CARBS 23G77% OF CAL
6G FIBER6G SUGAR11G OTHER
FAT 1G11% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A zesty black bean soup with roasted vegetable aromatics, cumin, and cilantro, ready in under 30 minutes. Hearty, vegetarian, and flavorful enough to stand alone or to serve with cornbread.
mainmexicansoupbeans🌀 blender🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 heaping cup diced onion (160 g, approx. 1 small or 1/2 a large)
- 1 heaping cup peeled and diced carrot (160 g, approx. 2 medium)
- 1 green bell pepper (de-seeded and diced)
- 1 cup chopped celery (150 g, approx. 3 ribs)
- 1 small jalapeno (de-seeded and minced)
- 3 cloves garlic (minced)
- 2 tsp cumin
- 2 tsp dried oregano
- 2 tsp chili powder
- 3-4 cups vegetable broth
- 1 cup 250 mL tomato sauce
- 1 19 oz can black beans (drained and rinsed (330 g, about 2.5 cups))
- 1/2 cup finely chopped fresh cilantro
- salt and pepper (to taste)
- squeeze of fresh lime juice
At a glance
PER SERVING · TIME 30M
CAL 6%·PRO 12%
CARBS 23G77% OF CAL
6G FIBER6G SUGAR11G OTHER
FAT 1G11% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 892mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 557mg
- Calcium
- 77mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 892MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.