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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a low glycemic soup recipe that will fill you up and keep you warm on a winter night. Ingredients:
1 tbsp veg oil |
2 tbsp fresh minced garlic |
2 small onions chopped roughly |
3 stalks celery chopped |
2 large carrots peeled and sliced |
1 large sweet potato peeled and diced |
3 tbsp ground cumin |
2 large portobello mushrooms chopped |
1 28oz can diced tomatoes with juice |
1 19oz can black beans, drained and rinsed |
6 cups low sodium veg stock or low sodium chicken stock |
1 cup fresh parsley chopped |
salt and pepper to taste |
Directions:
1. In a large soup pot, heat the oil over medium heat. Add the garlic, onions, celery, carrots, sweet potato and cumin. Cook until onions just start to soften and the mixture becomes fragrant.
2. Add the mushrooms, diced tomatoes and juice, black beans and stock to the pot. Bring to a boil. Lower the heat to let simmer, cover and simmer for 30 minutes or until all of the veggies are tender.
3. Spoon into bowls and sprinkle with fresh parsley, salt and pepper. Enjoy!
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