SPICY VEGAN BLACK BEAN SOUP
Prep time: 10 minutes, plus overnight to soak / Cook time: 8 to 10 hours on
With slightly spicy undertones, this black bean soup is hearty and
healthy. Top the finished soup with a bit of cilantro and a dollop of
low-fat plain Greek yogurt, if you wish.
1 pound dried black beans
2 (14-ounce) cans no-salt-added diced tomatoes
3 cups Savory Vegetable Broth (here) or low-sodium vegetable broth
½ red onion, diced
1 green bell pepper, seeded and diced
1 poblano pepper, seeded and diced
2 jalapeño peppers, seeded and diced
3 tablespoons red wine vinegar
6 garlic cloves, minced
1½ tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 bay leaves
1. Soak the beans overnight at room temperature in a large bowl
with 2 quarts of water.
2. Drain and rinse the beans and put them in a 6-quart slow
cooker. Add the tomatoes, broth, onion, bell pepper, poblano,
jalapeños, vinegar, garlic, chili powder, cumin, oregano, salt,
pepper, and bay leaves and stir well. Cover and cook on high for 8
to 10 hours.
3. Remove the bay leaves before serving. Stir and serve hot.
Per Serving (1⅔ cups): Calories: 314; Total Fat: 0g; Saturated Fat: 0g; Trans
Fat: 0g; Polyunsaturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg;
Sodium: 333mg; Carbohydrates: 60g; Fiber: 23g; Sugars: 8g; Protein: 19g
COOKING TIP: Feel free to add a pinch of cayenne for some extra heat,
or scale back the spice by removing one or both of the jalapeños.