Mexican · Dinner
Black Bean Soup (Gluten-Free)
Black bean soup built on softened onion, garlic, and bell pepper simmered with cooked black beans, cumin, and smoked paprika in gluten-free vegetable stock, then partly blended for body. Finished with lime juice and cilantro, served with avocado and cotija cheese.
$3
12 minsPrep
28 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
418Calories
18.6gProtein
18.9gFat
48.8gCarbs
6.5gSugar
18.9gFiber
843mgSodium
16mgChol
5gSat Fat
1313mgPotassium
203mgCalcium
5.1mgIron
0.2mcgVitamin B12
27mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
gluten-free
Instructions
1
Prep
Dice onion and bell pepper, mince garlic, and drain cooked black beans to prevent a watery soup base.
2
Sweat
Warm olive oil in a small saucepan over medium heat and sweat onion and bell pepper for 4 minutes until softened and translucent.
3
Bloom
Stir garlic, cumin, and smoked paprika into the pan and cook over medium heat for 1 minute until fragrant.
4
Simmer
Add black beans and gluten-free vegetable stock, bring to a gentle simmer over medium-low heat, and cook for 15 minutes until beans mash easily.
5
Blitz
Transfer half the soup to a blender and puree until smooth; stir puree back into the pan over low heat for 2 minutes until thickened.
6
Finish
Remove from heat, stir in lime juice and cilantro until the soup brightens in color.
7
Plate
Ladle soup into a bowl and top with sliced avocado and crumbled cotija cheese.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz480g cooked black beans
- 11 onion
- 4 cloves4 cloves garlic
- 11 bell pepper
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 cup480ml gluten-free vegetable stock
- 2 tbsp2 tbsp olive oil
- 11 lime
- 2 tbsp2 tbsp cilantro
- 11 avocado
- 1.4 oz40g cotija cheese
