Black Bean & Carrot Soup
Warm your soul with this Cuban-style soup.
- 1 tablespoon olive oil
- 2 garlic cloves, smashed
- 1 yellow onion, chopped
- 1 green pepper, chopped
- 2 carrots, chopped
- 2 cans (15 oz.) black beans in liquid
- 2 bay leaves
- 3 cups no- or low-salt vegetable stock
- 2 cups water
- 2 teaspoons apple cider vinegar
Heat oil in stockpot on medium low. Cook garlic and onion for 3 minutes until soft.
Add remaining ingredients. Bring to boil and simmer, covered, for 30-35 minutes.
Garnish with avocado slices and yogurt before serving, if desired.
Handy Hint: Spice up this soup with herbs like coriander, cumin, cilantro, and oregano. Or, add chiles in adobo for smoky chipotle flavor. Plus, try reduced sodium black beans.
|Saturated fat||0.5 g|
|Polyunsaturated fat||0.4 g|
|Monounsaturated fat||2.5 g|