Page 117 - 28_Days_of_Clean_Eating.sanet.cd

Black Bean Soup

Vegan
Gluten-Free
Enjoy this satisfying soup hot or cold. The fresh salsa is the perfect
flavor complement for the black beans. By mashing one of the cans
of beans in the recipe, you’ll provide a natural thickener to the
base. Or you can omit this step if you like a thinner soup.

Time-Saving Tip: If you don’t have time to make the fresh salsa,
you can purchase it in the deli department of your grocery store.
Check the label first to make sure there is no added sugar.

2 tablespoons avocado oil 1 (14.5-ounce) can reduced-
2 garlic cloves, minced sodium vegetable broth
1 teaspoon ground cumin 2 cups Fresh Salsa (page 297)
1 teaspoon chili powder 2 tablespoons lime juice
3 (15.5-ounce) cans black ¼ cup chopped fresh cilantro
beans, drained and rinsed
1. In a large Dutch oven, heat the oil over medium heat; add the
garlic, cumin, and chili powder. Cook for 2 minutes or until the
garlic is tender.
2. Mash one can of black beans with a potato masher.
3. Add the black beans, broth, and salsa to the spices in the Dutch
oven. Cook for 10 minutes or until the soup is thoroughly heated.
Stir in the lime juice and cilantro.
4. Serve the soup hot.

Serves 4. Prep time: 5 minutes. Cooking time: 15 minutes. Total time: 20 minutes.

Per serving: Calories: 1,197 Fat: 6.6g Saturated Fat: 1.6g Protein: 75.7g
Carbohydrates: 217.4g Fiber: 52.9g

116 28 Days of Clean Eating