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Spicy Bean Soup by

Source: Houston Post

This is a delicious all-vegetarian soup.


1 tablespoon olive oil
1 cup chopped onion
1 medium garlic clove, peeled and minced
1/2 cup chopped red bell pepper
1/3 cup minced carrot
2 tablespoons water
2 plum tomatoes, coarsely chopped
1/2 teaspoon each: crushed dried oregano and ground cumin
1/4 teaspoon ground cayenne pepper
1 15oz can black soybeans, drained
1 15oz can vegetable broth
1/2 cup water
1/4 to 1/2 teaspoon salt
black pepper to taste


Heat oil in a large saucepan over medium-low heat. When hot, add onion; saute 5 minutes. Add garlic, bell pepper, carrot and 2 tablespoons water. Cover and cook, stirring occasionally, 10 minutes. Stir in tomatoes, oregano, cumin and cayenne. Cook, covered, 5 minutes.
Stir in drained soybeans, broth, 1/2 cup water and salt. Bring to a boil, reduce heat to medium-low and simmer 15 minutes. Remove from heat and set aside 5 minutes before serving.

Servings: 4

Serving Size: 1 bowl

Nutrition Information (per serving):
Calories 185

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