Description
This soup tastes fabulous, is super simple to make, feeds a crowd, is nutritious and is made with wholesome ingredients, and is great to serve to people with food sensitivities (it’s Vegan, Clean Eating, nut-free, dairy-free, gluten-free, and peanut-free), and most importantly everyone LOVES it!
Ingredients
Scale
- 4 (15 ounce) can black beans, drained and rinsed
- 2 tsp coconut oil
- 1 red pepper, chopped
- 4 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 garlic cloves, chopped
- 4 cups water
- 2 tsp cumin
- 2-3 tsp Real salt * (I like to start with 2 tsp and add as needed)
- 1 tsp chili powder
- Juice of 1 lemon
Instructions
- In a large pot melt the coconut oil and add the pepper, onion, carrots, celery, and garlic
- Saute until vegetables are tender crisp (add 1-2 Tbsp of water if needed to the pot)
- Add cooked vegetables, 4 cups water, and half of the beans to a blender
- Blend until smooth and return content to the large pot
- Add the remaining beans, cumin, salt, chili powder, and lemon juice to the pot
- Allow to simmer for 20-30 minutes
- Garnish with roasted sweet potato salsa and serve
Keywords: simple, wholesome, nutritious