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Free for a limited timeMexican Black Bean Soup With Cumin
Black bean soup is everyday food in Mexico: beans simmered with onion, garlic and cumin, half-blended and served with lime and avocado. Filling and cheap.
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Why it's good
- High plant protein and fibre
- Antioxidants from black beans
- Ready from cans in 25 minutes
Black Bean Soup
10 minPrep
25 minCook
4Servings
240kcal
Ingredients
- 2 cans black beans, rinsed
- 1 onion and 1 green pepper
- 3 garlic cloves
- 1 tsp cumin and oregano
- 4 cups vegetable stock
- 1 tbsp oil
- Lime, avocado and coriander
Method
- Sauté onion, pepper and garlic in oil for 5 minutes.
- Add spices, beans and stock; simmer 15 minutes.
- Blend half and return it to the pot to thicken.
- Serve with lime, avocado and coriander.
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Tip
A spoon of yogurt on top makes it creamy without cream.
Canned or dried beans?
Cans are faster — just rinse well to cut the salt. Dried beans need an overnight soak and an hour of simmering.
Frequently asked questions
Is it vegan?
Yes, with vegetable stock.
How much protein?
About 13 g per bowl.
Does it freeze?
Yes, for up to 3 months.
⚠️ For general education only. If you have a health condition or allergy, consult your doctor.