Zesty Black Bean Soup

Name: Zesty Black Bean Soup
Yield: Makes 7 cups (1.75 l)
Ingredients: 2 cloves garlic, crushed; 1 cup (250 ml) diced red bell pepper; 3 cups (750 ml) unsalted cooked or canned black beans, drained and rinsed; 2 cups (500 ml) chopped dark leafy greens (see Tip), packed; 1 can (6 ounces/156 ml) tomato paste; 4 cups (1 L) water or vegetable broth; 1 cup (250 ml) fresh or frozen corn or peeled and diced sweet potato; 1 cup (250 ml) diced onion; 2 tablespoons (30 ml) lime juice; 1 cup (250 ml) diced celery; Freshly ground black pepper; 1 teaspoon (5 ml) dried oregano; 1 teaspoon (5 ml) dried thyme; ½ cup (125 ml) salsa (optional); 1 teaspoon (5 ml) salt

Preparation info

Makes
7 cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Beans and greens are the superstars of the Kick Diabetes diet. This thick and filling soup is loaded with flavor. Lime juice added just before serving contributes a bright note.

Ingredients

4 cups (1 L) water or vegetable broth
1 cup (250

Soup
Gluten-free
Vegan

Method

Put the water, onion, celery, and corn in a large soup pot and bring to a boil over medium-high heat. Decrease the heat to medium and cook, stirring occasionally, until the vegetables are almost tender, about 15 minutes. Add the tomato paste and stir until well combined. Add the beans, greens, bell pepper, garlic, oregano, thyme, and salt. Cook until the vegetables are tender, about 5 minutes.