Spicy Black Bean and Tomato Soup
A creamy-and-chunky black bean soup where part of the beans are blended with crushed tomatoes, miso, and chipotle chile powder, then combined with sautéed onion, celery, and garlic. A simple pantry-forward soup with smoky heat.
From The How Not to Age Cookbook
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Yield
- 6 servings
- Category
- Soup
Nutrition (estimated)
per about 1.5 cups- Calories
- 260 kcal
- Protein
- 15 g
- Fat
- 1 g
- Carbs
- 50 g
- Fiber
- 16 g
- Sugar
- 6 g
- Sodium
- 220 mg
Ingredients
- black beans
- crushed tomatoes
- white miso paste
- chipotle chile powder
- Vegetable Broth 2.0
- red onion
- celery
- garlic
- black cumin
- oregano
- pippali
- cilantro
Instructions
- Purée 2 cups cooked black beans with tomatoes, miso, and chipotle powder.
- Sauté red onion, celery, and garlic in 1 cup Vegetable Broth 2.0 over medium ~10 min.
- Add black cumin, oregano, pippali, remaining broth, the purée, and whole remaining beans. Simmer 20 min.
- Serve topped with cilantro.