Eat the Rainbow Black Bean Soup

This nutritious black bean soup has all the fresh vegetables of a salad with the warmth and comfort of a bowl of soup and is delicious too!

Recipe by:
Servings: 8
1 large onion chopped
1 jalapeno chile stemmed, chopped , seeded and finely diced (add more or less to taste)
1 yellow or red bell pepper chopped
2 medium carrots diced
3 cloves garlic minced
1 small red cabbage or 1/2 large cabbage, chopped
6 ounces mushrooms quartered
2 cans cooked black beans or 3 cups, rinsed and drained
1 tablespoon Mexican oregano or regular oregano
1 teaspoon cumin
1/4-1/2 teaspoon chipotle chile powder or for smokiness without heat use smoked paprika
1 tablespoon regular chili powder
generous grating of black pepper
1 15-ounce can diced tomatoes
5 cups vegetable broth (or water plus 2 servings bouillon)
2 tablespoons tomato paste
4 cups chopped lettuce or spinach
salt to taste optional
  1. In a large pot or pressure cooker, saute the onions until they soften. Add the peppers and carrots and cook for another two minutes. Add the garlic and remaining vegetables and cook for another two minutes.
  2. For regular cooking: Add all remaining ingredients EXCEPT lettuce and salt. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes, adding additional water or vegetable broth as needed to keep a soupy consistency. Just before serving, stir in the lettuce and salt. READ MORE

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