Black Bean and Veggie Soup

Craving something warm and cozy for that rainy and cold weather? Well, I got you covered. I am sharing this delicious and hearty soup recipe that you can enjoy on those misty days while binge watching Netflix!

This is a one-pot meal recipe that you can absolutely enjoy as lunch or dinner. I have used cumin seeds, ginger, garlic, cilantro and a blend of Indian spices to give this soup a beautiful flavour profile. It is rich in healthy fiber and nutrients. It contains a lot of veggies like onions, bell peppers, zucchini, carrots, tomatoes and spinach. This soup is totally customizable. You can add any vegetables of your choice.

Customization Options:

You can choose any veggies from the list below:

1. Onions
2. Bell Peppers (any colour)
3. Carrots
4. Zucchini
5. Tomatoes
6. Green Beans
7. Celery
8. Baby Corn
9. Corn Kernels
10. Squash
11. Spinach
12. Kale
13. Green Peas
14. Broccoli
15. Cauliflower
16. Mushrooms

You can choose any source of protein from the list below:

1. Black Kidney Beans
2. White Kidney Beans
3. Chickpeas
4. Lentils
5. Meat of your choice

For the base, add vegetable broth or chicken broth. And you are all set!

For this particular recipe, I opted for black kidney beans as a source of protein.

This recipe is very easy to make and can be stored in the fridge for up to 4 days in a sealed container. Enjoy a bowl of this hot Black Bean and Veggie soup with a side of your favourite toasted bread, cheesy garlic bread, tortilla chips or fresh seasonal salad!

Black Bean and Veggie Soup

Taranpreet

On a cold, rainy day, a bowl of this hot, comforting, hearty and nourishing Black Bean and Veggie Soup is all that you need.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course, Soup

Cuisine Indian

Servings 8

Calories 164 kcal

Ingredients

  

• 2 medium sized red onions diced
• 1 red bell pepper diced
• 1 yellow bell pepper diced
• 4 cloves garlic
• 1 inch ginger
• 1 cup zucchini diced
• 1/2 cup carrots peeled and diced (4 small carrots)
• 3 cups diced tomatoes 1 can (no salt added)
• 2 cups black kidney beans 1 can, rinsed (no salt added)
• 1 cup baby spinach chopped
• 1/3 cup cilantro chopped
• 4 cups vegetable broth 1 box (no salt added)
• 4 tbsp olive oil
• 1 1/2 tsp cumin seeds
• 2 1/3 tsp salt
• 1 tsp black pepper
• green chillies optional
• 1/4 tsp garlic powder
• 1/4 tsp red chilli powder optional
• 1/2 tsp coriander powder
• 1 tsp turmeric powder
• 1/4 lime juiced

Instructions

 

• Add olive oil to the pan
• When heated, bring the flame to medium-low. Add cumin seeds, chopped ginger and garlic. Sauté until fragrant. Keep stirring to avoid burning of garlic and ginger
• Add diced onions and green chillies (optional). Cook for 2 to 3 mins or until they are translucent pink
• Add diced yellow and red bell pepper and stir
• Increase the heat to medium-high
• Cook for 1 minute and add diced zucchini and stir
• Cook for 3 minutes and add diced carrots
• Sauté the vegetables for about 5 minutes, until they are tender
• Reduce the heat to medium-low
• Add black beans
• Cook everything for 2 min and add the can of diced tomatoes and mix well
• Add salt, garlic powder, black pepper, turmeric powder, red chilli powder and coriander powder
• Mix the spices well and cook for 2 to 3 minutes to let them release their flavour
• Add vegetable broth and lime juice
• Turn the heat to high and bring it to a boil
• Lower the heat, cover the pot with a lid and let it simmer for at least 15 min
• Occasionally stir in between
• Turn off the stove and add chopped baby spinach. The heat from the soup will cook the spinach
• Garnish with chopped cilantro
• Serve hot with cheesy garlic bread!

Notes

1. In this recipe, I used ‘No Salt Added’ canned kidney beans, canned diced tomatoes and boxed vegetable broth. This would help you to control the amount of salt in your soup.
2. If you are using any of these products with salt, adjust the amount of salt in your soup accordingly.

 

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