Burrito Bowl Black Bean Soup

Carb-Conscious, Dairy-Free, Gluten-Free, Paleo, Soy-Free, Vegan, Vegetarian, Low Sodium

Black Beans

Ingredients

  • 2 cans black beans rinsed
  • 1 tablespoon chili powder
  • 2 tablespoons extra virgin olive oil
  • 2 red onions chopped
  • 2 green onions chopped
  • 4 garlic cloves chopped
  • 1 teaspoon red pepper flakes
  • 1 tablespoon black pepper
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 tablespoon coriander
  • 1 teaspoon paprika
  • 1/2 cup fresh cilantro with more for topping
  • Juice of 2 small limes
  • 5 cups low sodium vegetable broth
  • 1 can fire roasted tomatos
  • Sour cream
  • Salsa
  • Avocado
  • Quinoa, rice, or chips to serve

Instructions

1
Heat olive oil on medium-high heat and add onions, garlic, and all spices
2
Stir for 8-10 minutes to release spices
3
Add vegetable broth, lime juice, black beans, and tomato to the mix
4
Stir and cook for 7-10 minutes
5
Remove from fire and add soup and cilantro to blender (we use vitamix)
6
Blend until the soup is cream (about 3 minutes)
7
Serve with fresh cilantro, sour cream, avocado, salsa, quinoa and/or rice.
8
You can also dip with chips

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