Black Bean Soup with Tomato Salsa

Name: Black Bean Soup with Tomato Salsa
Ingredients: 1 tbsp extra-virgin olive oil; 1 yellow onion, finely chopped; 1 medium carrot, finely chopped; 2 stalks celery, finely chopped; 1 jalapeno, seeded and finely chopped; 2 garlic cloves, minced; 1 tbsp tomato paste; 2 (19-oz) cans black beans, drained and rinsed; 1 tbsp red wine vinegar; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp dried oregano; 4 cups vegetable stock; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 avocado, pitted, peeled, and cubed; 1 medium tomato, diced; 0.25 cup finely chopped red onion; 0.5 cup roughly chopped fresh cilantro leaves; 1 tbsp lime juice; 0.5 tsp kosher salt

A lighter black bean soup with cumin, smoked paprika, and avocado-tomato salsa. Black beans contain fiber and the polyphenol anthocyanin for heart health.

From The Young Forever Cookbook

Ingredients

1 tbsp extra-virgin olive oil
1 yellow onion, finely chopped
1 medium carrot, finely chopped
2 stalks celery, finely chopped
1 jalapeno, seeded and finely chopped
2 garlic cloves, minced
1 tbsp tomato paste
2 (19-oz) cans black beans, drained and rinsed
1 tbsp red wine vinegar
1 tsp ground cumin
1 tsp smoked paprika
0.5 tsp dried oregano
4 cups vegetable stock
1 tsp kosher salt
0.5 tsp freshly ground black pepper
1 avocado, pitted, peeled, and cubed
1 medium tomato, diced
0.25 cup finely chopped red onion
0.5 cup roughly chopped fresh cilantro leaves
1 tbsp lime juice
0.5 tsp kosher salt

Instructions

For the soup: Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and sauté until softened, about 5 minutes. Add the jalapeño and garlic and cook for 1 minute. Stir in the tomato paste. Add the beans, vinegar, cumin, paprika, and oregano. Add the stock and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, uncovered, for 25 to 30 minutes.
For the salsa: Meanwhile, in a medium bowl, mix all the ingredients and set the salsa aside.
Using a blender or immersion blender, puree one-third of the soup. Adjust seasoning if needed. Divide the soup among bowls and top with salsa.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

Anthocyanins
From: Black Beans
Nicotinamide Mononucleotide
From: Avocado
Lutein
From: Avocado
Monounsaturated Fats
From: Avocado
Salicylic Acid
From: Cumin

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

Colon Cancer
Reduces risk of · via Black Beans
Aging
Reduces risk of · via Black Beans
Heart disease
Reduces risk of · via Black Beans
Dementia
Reduces risk of · via Anthocyanins
Eye Strain
Improves · via Anthocyanins
High LDL Cholesterol
Improves · via Anthocyanins
Type 2 diabetes
Reduces risk of · via Anthocyanins
Cardiovascular Disease
Reduces risk of · via Anthocyanins
Cognitive decline
Improves · via Anthocyanins
Cellular senescence
Protects against · via Anthocyanins
High cholesterol
Improves · via Anthocyanins
Age-Related Macular Degeneration
Protects against · via Anthocyanins
Glaucoma
Protects against · via Anthocyanins
Cataracts
Protects against · via Anthocyanins
Insulin resistance
Improves · via Anthocyanins
Cancer
Protects against · via Anthocyanins
Vision Health
Improves · via Anthocyanins
Skin Aging
Protects against · via Avocado
Age-Related NAD+ Decline
Protects against · via Nicotinamide Mononucleotide
All-Cause Mortality
Reduces risk of · via Monounsaturated Fats
DNA Damage
Protects against · via Cumin
Colorectal cancer
Reduces risk of · via Salicylic Acid

Related Recipes

Other recipes that share compounds or health benefits with this one.