Black Bean Soup

A hearty black bean and chickpea soup with the full flavor of bell peppers, jalapeño, onions, and garlic.

Ingredients

• 3 cups (720 ml) low sodium vegetable broth
• 1 can (390 g) black beans, canned, drained and rinsed; divided
• 1 can (380 g) chickpeas, drained and rinsed
• ⅛ small (20 g) onion, peeled
• 1 garlic clove, peeled
• ½ lime, peeled
• 1 small jalapeño, halved, seeded
• 1 teaspoon ground cumin
• ⅓ medium (40 g) red bell pepper, sliced, seeded
• ⅛ teaspoon (0 teaspoon) salt, optional
• ⅛ teaspoon (0 teaspoon) ground black pepper

Directions

1. Place vegetable stock,1/2 can (155g) black beans, chickpeas, onion, garlic, lime juice, jalapeño pepper, and seasonings into the Vitamix container in the order listed and secure the lid.
2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
3. Reduce speed to Variable 3 and remove the lid plug. Add the remaining black beans and red bell pepper through the opening. Blend for an additional 5 seconds. Serve immediately.

Notes

Jalapeño may be omitted if you do not want any spice in your soup. Try adding roasted corn kernels as a garnish to give some crunch to your soup. Roasting the onion and garlic can add depth of flavor to this soup.

Nutrition

1 serving (563g)

• Calories: 1045

• Total Fat: 3g

• Total Carbohydrate: 44g

  • Dietary Fiber: 12g
  • Sugars: 6g

• Protein: 13g

• Cholesterol: 0mg

• Sodium: 820mg