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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
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.