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Spicy Vegan Black Bean Soup

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Spicy Vegan Black Bean Soup

1 heaping cup diced onion (160 g, approx. 1 small or 1/2 a large)
1 heaping cup peeled and diced carrot (160 g, approx. 2 medium)
1 diced green pepper
1 cup chopped celery (150 g, approx. 3 ribs)
1/2 a jalapeno, de-seeded and minced (or a whole one for extra spiciness)
3 cloves garlic, minced
2 tsp each cumin, oregano and chili powder
3–4 cups vegetable broth (start with 3 cups, add a bit if it seems too thick)
1 cup (250 mL) tomato sauce (any plain tomato pasta sauce works)
1 19 oz can black beans, drained and rinsed (330 g, about 2 cups cooked beans)

  • Add the onion, carrot, celery, garlic and bell pepper to a soup pot with a bit of the vegetable broth and cook for 5-10 minutes until starting to soften, stirring occasionally. You can saute in a bit of olive oil if you prefer.
  • Stir in the spices and cook for a few more minutes.
  • Add the broth, tomato sauce and black beans and bring to a simmer. Simmer lightly until the carrots are tender, about 15 minutes.

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