SPICY VEGAN BLACK BEAN SOUP

Th�s hearty soup �s easy to make and comes together �n under 30 m�nutes mak�ng �t a great rec�pe for qu�ck weekn�ght d�nners. �t can also be made �n advance as �t keeps well and the flavours even �mprove the next day. Th�s soup �s low �n fat, vegan, gluten-free, o�l-free, sugar-free and h�gh �n f�bre, prote�n and �ron.

INGRED�ENTS

• 1 heap�ng cup d�ced on�on (160 g, approx. 1 small or 1/2 a large)
• 1 heap�ng cup peeled and d�ced carrot (160 g, approx. 2 med�um)
• 1 d�ced green pepper
• 1 cup chopped celery (150 g, approx. 3 r�bs)
• 1/2 a jalapeno, de-seeded and m�nced (or a whole one for extra sp�c�ness)
• 3 cloves garl�c, m�nced
• 2 tsp each cum�n, oregano and ch�l� powder
• 3�4 cups vegetable broth (start w�th 3 cups, add a b�t �f �t seems too th�ck)
• 1 cup (250 mL) tomato sauce (any pla�n tomato pasta sauce works)
• 1 19 oz can black beans, dra�ned and r�nsed (330 g, about 2 cups cooked beans)
• 1/2 cup f�nely chopped c�lantro
• salt and pepper, to taste
• squeeze of fresh l�me ju�ce

INSTRUCT�ONS

1. Add the on�on, carrot, celery, garl�c and bell pepper to a soup pot w�th a b�t of the vegetable broth and cook for 5-10 m�nutes unt�l start�ng to soften, st�rr�ng occas�onally. You can saute �n a b�t of ol�ve o�l �f you prefer.
2. St�r �n the sp�ces and cook for a few more m�nutes.
3. Add the broth, tomato sauce and black beans and br�ng to a s�mmer. S�mmer l�ghtly unt�l the carrots are tender, about 15 m�nutes.
4. Scoop half of the soup �nto a blender and puree unt�l very smooth. Alternat�vely, you can use an �mmers�on blender �n the pot but � l�ke the cream�ness ach�eved by transferr�ng �t to the blender.
5. Pour the blended soup back �nto the pot and st�r �n the c�lantro. Season w�th salt and pepper and add a squeeze of fresh l�me ju�ce, �f des�red.

Recipe Adapted From runningonrealfood