Eat the Rainbow Black Bean Soup

Name: Eat the Rainbow Black Bean Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams diced tomatoes; 2 mediums carrots, diced; 0 teaspoons chipotle chile powder (or for smokiness without heat use smoked paprika); 1 Tbsp regular chili powder; 2 cans (or 3 cups) cooked black beans, rinsed and drained; 1 teaspoon cumin; 3 cloves garlic, minced; 1 jalapeno chile, stemmed, seeded and finely diced (add more or less to taste); 946 milliliters chopped lettuce or spinach; 170 grams mushrooms, quartered; 1 large onion, chopped; 1 Tbsp Mexican oregano (or regular oregano); 8 servings generous grating of black pepper; 1 small red cabbage, chopped (or 1/2 large cabbage); 2 Tbsps tomato paste; 1 liters vegetable broth (or water plus 2 servings bouillon); 1 yellow or red bell pepper, chopped

You can never have too many soup recipes, so give Eat the Rainbow Black Bean Soup a try. One serving contains 168 calories, 9g of protein, and 1g of fat. This gluten free and vegan recipe serves 8. It is perfect for Autumn. Head to the store and pick up onion, cabbage, carrots, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Add the peppers and carrots and cook for another two minutes.

Ingredients you will need

Carrot

Peppers

Place sauteed vegetables and all remaining ingredients EXCEPT lettuce and salt into slow cooker. Cook on low for 8 hours or high for 4-6 hours. Just before serving, stir in the lettuce and salt and add additional seasonings, if necessary.

Ingredients you will need

Seasoning