Cilantro Lemon Black Bean Soup
Packed with plant-based protein, this Cilantro Lemon Black Bean Soup is a quick and easy meal. Make ahead and freeze for last-minute dinners.
Ingredients
- ½ Large Yellow Onion chopped
- 3 Cloves Garlic minced
- 2 15 Ounce Cans Black Beans divided
- 1 Cup Vegetable Broth + extra to saute
- 2 Teaspoons Coconut Aminos
- 1 Head Cilantro coarsely chopped
- ¼ Cup Lemon Juice
- 1 Tablespoon Cumin
- ½ Teaspoon Red Pepper Flakes
- ⅔ Cup Canned Coconut Milk + extra to serve
Instructions
- Heat some vegetable broth in a large pot. Sauté the chopped onion for 3-5 minutes until soft. Add the garlic and stir for another 30 seconds.
- Add ONE can of black beans, the vegetable broth, coconut aminos, cilantro, lemon juice, cumin, and red pepper flakes. Bring to a simmer.
- Transfer to a food processor and blend until the beans are in small chunks. Return to the pot.
- Add the second can of black beans and the coconut milk. Bring back to a boil and let simmer for 5-8 minutes.
- Remove from the heat and transfer to a bowl to serve. Stir in additional coconut milk, as desired. Top with cilantro.
Notes
*If you want a thinner soup, use 2 cups of vegetable broth instead of 1.
Nutrition
Calories: 312kcal | Carbohydrates: 43g | Protein: 15g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 887mg | Potassium: 845mg | Fiber: 16g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 15mg | Calcium: 105mg | Iron: 6mg