Main
High-Protein Black Bean Soup
35 minServes 4Nutri-Score A€
A
35 min
35 minHigh-Protein Black Bean Soup
recipe by
Plant based Brandon
@_plantbasedbrandon
2 recipes
2 imports
0 cooked
what you need
Ingredients
canned black beans (rinsed and drained (2 cans))Pantry800 g
yellow onion (diced)Produce1 piece- red bell pepper (diced)Produce1 piece
- kale (chopped)Produce70 g
- celery (diced ribs)Produce2 pieces
sweet potato (cubed)Produce150 g- vegetable brothPantry720 ml
garlic (minced cloves)Produce3 pieces
oilPantry15 ml
salt (to taste)Spices5 g
black pepper (to taste)Spices2 g
cumin (ground)Spices4 g
garlic powderSpices3 g
smoked paprikaSpices3 g
oregano (dried)Spices2 g- cayenne pepperSpices1 g
per serving
Nutrition
213kcal
- Carbs
- 33 g
- Proteins
- 11 g
- Fat
- 5 g
what you’ll use
Tools
Stockpot
Blender
step by step
Method
- Step 1
Prep the vegetables
- Dice the onion, celery and red bell pepper.
- Chop the kale and cube the sweet potato.
- Mince the garlic.
- Step 2
Sauté the aromatics
- Set a large pot over medium heat and add the oil.
- Add the onion, celery and bell pepper and cook until slightly soft.
- Add the garlic, salt and black pepper and toss quickly.
- Step 3
Add beans and seasonings
- Add the rinsed black beans.
- Season with salt, black pepper, cumin, garlic powder, smoked paprika, oregano and cayenne.
- Toss to coat the beans in the spices.
- Step 4
Simmer the soup
- Add the kale, sweet potato and vegetable broth.
- Adjust the seasoning if needed and bring to a boil.
- Lower the heat and simmer until the vegetables are tender.
- Step 5
Blend for creaminess
- Ladle about a cup and a half of the soup into a blender.
- Blend on high until completely smooth.
- Pour it back into the pot and stir to thicken the soup.
- Step 6
Adjust and serve
- Taste and adjust the salt and pepper.
- Ladle into bowls and enjoy.
most cooked first