Spicy Vegetable Black Bean Soup

Spicy Vegetable Black Bean Soup

I hate to say it, but those cool fall days are heading our way.  With fall and winter comes warm comfort foods and this recipe is one you will want to make all fall and winter long.  The added spice will keep you warm for hours and there is enough plant based protein to keep you full!

Spicy Vegetable Black Bean Soup

You will need:

  • 2 stalks of Celery
  • 2 Carrots (large)
  • ½ of medium cooking Onion
  • 2 cloves of Garlic (minced)
  • 4 cups of Vegetable broth
  • 3 large Tomatoes
  • 2 cups of Black Beans
  • 1 cup of cooked Basmati Rice
  • 1 tsp Sea Salt
  • 1 tsp Chili Powder
  • 1 tsp Paprika
  • ½ tsp Coriander
  • ½ tsp dried Basil
  • 1 tsp Oregano
  • 1/8 tsp Cayenne
  • ¼ tsp Chili Flakes

Chop celery, carrots, onion, and 1 tomato.  In a large pot add 1 cup of vegetable broth and celery, carrots, onion, garlic, and 1 tomato (the chopped one).  Let simmer for a couple mins.

In a blender or food processor add 2 tomatoes, 1 cup of black beans, and the remaining 3 cups of vegetable broth, and blend.  Add the blended ingredients to the pot and cook on medium heat.

Add the rice, the last cup of black beans, and all the spices (salt, paprika, coriander, basil, oregano, cayenne, chili flakes) and let simmer for 30 mins.

After it is finished you can either serve right away or store in the fridge for up to the 3 days.  You can also freeze it for up to a month to have later.