This hearty vegan bean soup has incredible flavour and is the perfect base for your favourite taco toppings.
- Total time 35 minutes
- Portion size 4 servings
Ingredients
Method
In large pot, heat oil over medium heat; cook onion, garlic and jalapeño pepper until softened, 5 to 6 minutes. Add chili powder, cumin and salt; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth, scraping bottom of pot. Add beans; bring to boil. Reduce heat to medium-low; cook until vegetables and beans are tender, about 20 minutes.
Using immersion blender, purée soup until almost smooth with some whole beans remaining.
Test Kitchen Tip: Sprinkle with chopped avocado, sliced jalapeño pepper, shredded cheddar cheese, cilantro leaves or broken tortilla chips.
Nutritional facts PER SERVING: about
- Fibre 13 g
- Sodium 580 mg
- Sugars 5 g
- Protein 16 g
- Calories 292
- Total fat 5 g
- Potassium 755 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 49 g
%RDI
- Iron 32
- Folate 156
- Calcium 7
- Vitamin A 5
- Vitamin C 8
