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Black Bean Vegetarian Soup

by Pierce Abernathy • from the video 3 Meals, 1 Snack, $10 (7-Day Make-Ahead Meal Plan Day 5)


for 3 cups

  • 2 tablespoons
    olive oil
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon
    chili powder
  • 1 cup
    tomato, with juice (200 g)
  • 15 oz
    canned black bean, 2 cans, drained (425 g)
  • 3 cups
    water (720 mL)
  • 1 teaspoon
    kosher salt
  • ½ teaspoon
    ground black pepper

For Garnish

  • 2 tablespoons
    red onion, diced
  • 2 tablespoons
    fresh cilantro, chopped



Under 30 min

  1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and chili powder and cook until fragrant, about 3 minutes.
  2. Add the tomatoes, black beans, water, salt, and pepper and let simmer for about 20 minutes.
  3. Use an immersion blender to puree the soup until slightly chunky, or transfer half of the soup to a blender and puree, then transfer back to the pot.
  4. Ladle half of the soup into a bowl and garnish with red onion, cilantro, and a lime wedge. Store the remaining soup in the fridge.
  5. Enjoy!




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