Ingredients
- 3 cans (15 oz) black beans rinsed and drained
- 1 yellow onion chopped
- 3 stalks celery chopped
- 2 large carrots, peeled and chopped
- 3 garlic cloves minced
- 1 tbsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 3 cups vegetable broth
Instructions
- In a saucepan over medium heat, add 2-3 tbsp of the vegetable stock into the pan.
- Next add in your onion, celery, carrot and garlic and sauté for 5-7 minutes until fragrant.
- Add in the rest of your ingredients and bring to a boil. Once boiling, cover, reduce heat to a simmer and let cook for 25 minutes.
- Once the soup is done, use an immersion blender to lightly blend until creamy. I personally like to leave a little bit of chunks in it for texture.
- Feel free to add any toppings you like. I like to add fresh chopped avocado on top and a bit of cilantro.
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 352 calories |
| Protein | 19.7 g (22.4%) |
| Carbs | 67.5 g (76.6%) |
| Fat | 1.9 g (4.9%) |
|
Protein (22.4%)
Carbs (76.6%)
Fat (4.9%)
|
|
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