EASY 30 MINUTE BLACK BEAN SOUP #vegan

Quite a long while earlier, a friend of mine common this recipe on Facebook. I stuck the equation speedily in light of the fact that she raved about it, and I saw several months earlier, that the principal site that I've balanced the recipe from was gone! Along these lines, I picked since I rolled adequately out enhancements to the equation at any rate, I'd audit my own one of a kind variation. This straightforward 30 minute dull bean soup is the perfect a moment back dinner thought.

One reason we love this equation such a great amount of is in light of the fact that you can eat it as a soup, or eat it over rice, or dunk contributes it. My kids treasure it, and even my exorbitantly fastidious 6-year-old requesting it as his most cherished dining experience>

Also try our recipe : Zucchini Ravioli #recipevegetarian

Ingredients :

• 4 cans (15 oz each) black beans, rinsed and drained, divided
• 2 cans (10 oz each) original Rotel diced tomatoes & green chilies
• 1 Tbsp. olive oil
• 1 Medium Onion, diced
• 6 cloves garlic, minced
• 1 Tbsp. Ground cumin
• 1 Cup Chicken Broth
• 1/2 tsp. red pepper flakes
• 2 tsp. worcestershire sauce
• Salt to taste
• Greek yogurt (garnish)
• green onions (garnish)
• shredded cheddar cheese (garnish)

Instructions :

1. In a blender or food processor, add 2 cans of black beans and 2 cans of Rotel tomatoes and process until well blended. Set aside.
2. Add oil to a large stockpot and heat over medium heat. Sautee onions until translucent. Add garlic and cumin and stir for another minute. Add chicken broth and let simmer for one minute.
3. Add bean and Rotel mixture and stir. Add remaining 2 cans of (whole) beans. Add Worcestershire and red pepper. Mix well, and heat on medium high until boiling. Reduce heat, cover and simmer for 10-15 minutes. Season with salt to taste.
4. Top soup with Greek yogurt, green onions and cheddar cheese.

Read more our recipe : Creamy Mushroom and Spinach Gnocchi #Vegetarian
Source : bit.ly/2EhQVOj