Description
A nutrient-dense, plant-based soup featuring black beans, aromatic spices, creamy avocado, and zesty lime, perfect for the Daniel Fast.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
2 cans (15 oz each) black beans, drained and rinsed
4 cups low-sodium vegetable broth
1 can (14.5 oz) diced tomatoes, no salt added
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1/4 teaspoon red pepper flakes
1 ripe avocado, diced
2 limes, cut into wedges
Fresh cilantro for garnish
Instructions
Step 1: In a large Dutch oven, heat the olive oil over medium heat and sauté the onion, carrots, and celery for 6 minutes.
Step 2: Add garlic, cumin, and smoked paprika, and cook for 1 minute until the aromatics are fragrant.
Step 3: Stir in the black beans, vegetable broth, and diced tomatoes.
Step 4: Add the salt, pepper, bay leaf, and red pepper flakes, bringing the pot to a steady boil.
Step 5: Reduce heat to a simmer and cook for 25 minutes to allow the flavors to meld together.
Step 6: Remove the bay leaf. Optionally mash some beans with a fork to create a thicker texture.
Step 7: Ladle the soup into bowls and garnish with avocado, a squeeze of lime juice, and cilantro.
Notes
Use organic, low-sodium ingredients to stay strictly within the spirit of the Daniel Fast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American-Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg
