Mexican Black Bean Soup | High-Protein Plant-Based Meal

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and pinto beans are often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + seasoning

Homemade broth can be healthier and cheaper than store-bought.

avocado

🥗Healthier: mashed avocado

💰Cheaper: guacamole

Mashed avocado can be a cost-effective alternative.

Chop 1 green bell pepper, 1 medium onion, 1 medium carrot, and 1 jalapeno pepper into small pieces.

Drain and rinse 2 cans of black beans.

Add vegetable oil to a large pot and heat it.

Sauté the onion, green bell pepper, and jalapeno over low heat until the onion is translucent and soft.

Add a pinch of salt and sauté for 5 minutes on medium heat.

Add the chopped carrot and sauté for another 5 minutes.

Add the black beans to the pot.

Pour in 750g of vegetable stock.

Add 2 cloves of garlic, 1 bay leaf, 1/4 tsp cumin, 1/8 tsp chili powder, and 1/4 tsp salt.

Bring the mixture to a boil.

Once boiling, reduce the heat and cover, cooking for 35 minutes.

After 35 minutes, remove the bay leaf.

Transfer the soup to a high-speed blender and blend until completely smooth.

Add a spoonful of coconut yogurt to the blended soup.

Top with fresh avocado cubes, chopped onion, and cilantro leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary