Black Bean Soup

Makes 4 servings (1 1/4 cup per serving)

Ingredients

  • 1 Tbsp. olive oil 
  • ½ cup onion, diced 
  • ¼ cup carrots, diced 
  • ¼ cup celery, diced 
  • 1 can black beans, no sodium, drained and rinsed 
  • 1 clove garlic, minced 
  • ½ Tbsp. cumin 
  • 1 tsp. oregano 
  • ¼ tsp. red pepper flakes 
  • Dash of salt 
  • 2 cups vegetable stock 
  • 1-2 cups water 
  • 1 Tbsp. lime juice 
  • ¼ cup cilantro, chopped 

Preparation

  1. Heat olive oil in a large pot over medium-high heat. 
  2. Add onions, carrots and celery. Allow to cook for 5 minutes. 
  3. Add beans, garlic, cumin, oregano, red pepper flakes, salt, vegetable stock and water. Bring to a boil, then reduce heat and let simmer until vegetables are soft. Remove from heat. 
  4. Blend soup with an immersion blender until smooth. If you do not have an immersion blender, wait until soup is completely cool and blend in portions in a regular blender. Reheat over the stove to serving temperature. 
  5. Dish into individual servings. Garnish with lime juice and cilantro, serve and enjoy! 

 

Nutritional analysis per serving: 156 calories, 3.9 g fat, 6.3 g protein, 24.9 g carbohydrate (19.8 g available carbohydrate), 5.1 g fibre, 186 mg sodium 

My Viva Servings: 1 grain, 1 protein, 0.5 vegetable, 0 fruit, 0.75 fat, 0 dairy