Switch up taco night with this Mexican-style black bean soup! It’s packed with flavor and cancer-fighting nutrients, such as tomatoes, bell peppers , onion and garlic, sweet potatoes, and black beans.
Ingredients
2 teaspoons of minced garlic
1 large onion
2-3 cups of sweet potatoes, diced
2 cups zucchini, chopped
2-3 cups of cauliflower
2 cups of diced tomatoes
1 Tablespoon of ground cumin
1/4 teaspoon of cayenne pepper
2 cans of no-salt added black beans (15 oz each)
2-3 teaspoons of white miso paste
Add pinch of chili pepper and paprika, if desired
Greens and fresh herbs, for topping
Instructions
- Wash and chop the veggies. Sauté the garlic and the onion in 1-2 tablespoons of water. Add in the sweet potato. Continue to sauté until the sweet potatoes start to soften.
- Add in the zucchini and cauliflower and continue to sauté. Add a tablespoon of water, as needed throughout the cooking process to keep the veggies from sticking. Finally, add in the tomatoes, cumin, and cayenne pepper.
- In a blender, combine 1.5 cups of the cooked black beans with 3-4 cups water, the miso, and 2 cups of the cooked veggies. Blend until smooth. (Depending on the size of your blender, this may need to be done in shifts).
- Pour the puree into a pot and add in the rest of the cooked vegetables. Add more water as desired for thinning the soup. Heat on medium until the soup reaches desired temperature.
- Serve with fresh herbs or chopped greens and a side salad. Optional to top with diced avocado. Enjoy!
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