An easy vegetarian black bean soup that’s ready in about 35 minutes.
Healthy, quick and delicious.
1 teaspoon olive oil
1 white onion, chopped
3 cloves garlic, minced
1 1/2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon dried oregano
1/8 teaspoon cayenne pepper
Freshly ground black pepper
3 – 15 ounce cans organic black beans (do not drain)
1 – 15 ounce can organic tomato sauce
3/4 cup water or vegetable broth
Heat olive oil in a large pot over medium heat. Once oil is hot, add in onions and garlic, stirring frequently for 3-5 minutes or until onions are translucent. Add in spices: chili powder, cumin, oregano, cayenne pepper and black pepper. Stir for 30 seconds then add in black beans, tomato sauce and water. Be sure to not to drain the black beans; the extra black bean juice will help to thicken the soup!
Bring soup to a boil, then reduce heat and simmer uncovered for 25 minutes. Taste and adjust seasonings as necessary. If your beans and tomato sauce wasn’t salted, you may need to add a pinch of salt. It’s up to you! Serve with crunchy tortilla chips.
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ทาน อาหาร ให้ อร่อย นะ (enjoy your meal)
Max is a 200 hour RYT and co-director of Yogatique Bangkok. He has been a vegan, long distance runner and avid skateboarder for over 20 years. He thinks life should be filled with a good sound track, a good work out, a good dog and good food.