This soup is a comforting and filling meal that's perfect for chilly nights at home, and even better leftovers for lunch. The black beans, vegetables, and spices create a flavorful and satisfying dish.

Quick Info

⏱️ 60 min • 🍽️ 6 servings • ⭐ 97%

Nutrition

317 cal • 18g protein • 58g carbs • 2g fat

Tags

[North American] • [Central & South American] • [Gluten-Free] • [Healthy] • [Vegetarian] • [Easy] • [Lunch] • [Under 1 Hour]

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 stalks celery, chopped
• 1 carrot, chopped
• 1 red bell pepper, diced
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 cloves garlic, minced
• 1 jalapeño pepper, seeded and diced
• 2 tablespoons cumin
• 4 15-ounce cans of black beans, drained and rinsed
• 4 cups of vegetable stock
• 1 bay leaf
• Avocado, chopped, to serve
• Queso fresco, crumbled, to serve
• Cilantro, chopped, to serve

Instructions Preview

1. Heat the olive oil in a large stockpot or …
2. Add salt, pepper, garlic, and jalapeño and…
3. Add the cumin, black beans, vegetable stoc…

…and 4 more steps

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Recipe by: Jordan Kenna • From: Tasty: Tasty Vegetarian