Mexican

Black Bean Soup - Vegan is for Dinner.

Black Bean Soup - Vegan takes several minutes to prepare.

Black Bean Soup - Vegan takes several minutes to cook.

Black Bean Soup - Vegan makes 4 servings.

The ingredients for Black Bean Soup - Vegan are:

1 lb black beans
1 14.5-oz can tomatoes
chili powder, cumin, coriander, and garlic powder (I use 1T, 1T, 2t, 2t)
Salt to taste (I use about 1/2 tsp)

Here is how you make Black Bean Soup - Vegan:

Soak the black beans overnight with 2 T of lemon juice and enough water to cover the beans. In the morning, drain and rinse the beans, then cover with water again. Bring to a boil and cook 10 minutes, then add canned tomatoes, spices, and salt. Cooking them briefly before adding any salt helps avoid skins that are too tough. Adding the salt before the cooking time is over helps avoid beans that completely turn to mush.Simmer, covered, for several hours until the broth naturally thickens. Serve with your favorite chili-type toppings (we're not a vegan family, so that includes plain yogurt and shredded cheese!)Serving Size: Makes 4 generous servingsNumber of Servings: 4Recipe submitted by SparkPeople user ENGINEERMOM.

The nutritional information for Black Bean Soup - Vegan is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 361.0

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 156.2 mg
• Total Carbs: 65.9 g
• Dietary Fiber: 23.5 g
• Protein: 23.8 g

Black Bean Soup - Vegan is Mexican cuisine.

The dietary needs meet for Black Bean Soup - Vegan is Vegan