Healthy Black Bean Vegetable Soup

Recipe by Harperd
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READY IN: 15mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put carrots in pot and cover with water (no oil or butter needed). Cover and cook on medium heat until carrots just start turning soft.
  • Add onion and red bell pepper. Cook, uncovered, on low heat for a couple minutes, stirring occasionally.
  • Throw in garlic and spinach. Continue stirring occasionally on low heat until spinach is mostly cooked down. Add ginger.
  • Remove from heat once spinach is cooked. Strain vegetable mixture into bowl; reserve juice. Place vegetable mixture in microwave to keep warm.
  • Place black beans and reserved vegetable juice in pot on stove. Cook, covered, on medium heat until black beans are no longer frozen. Add turmeric and cumin; stir and simmer briefly. Add milk, reduce heat, and stir. Mash some of the beans using fork or spoon, if desired. Cover and cook 1 minute.
  • Return vegetable mixture to bean soup base in pot. Cook uncovered 1 minute longer, stirring occasionally.
  • Serve. Try with hunk of whole wheat bread or some plain nonfat yogurt.
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