Spicy Vegetarian Black Bean Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Although it only simmers for 10 minutes, this spicy meatless soup boasts the big flavor that usually comes from a long simmer on the stovetop. Ingredients:
2 (15-ounce) cans black beans, rinsed and drained |
1 (16-ounce) package frozen pepper stir-fry, slightly thawed |
1 (12-ounce) package frozen meatless burger crumbles (such as morningstar farms or boca) |
1 (16-ounce) bottle chunky salsa |
1 (14-ounce) can organic vegetable broth (such as swanson certified organic) |
2 teaspoons salt-free mexican seasoning |
1/2 cup (2 ounces) shredded 50% reduced-fat cheddar cheese with jalapeño peppers (such as cabot) |
Directions:
1. Mash half of beans with a fork. Combine mashed beans and remaining beans in a Dutch oven. Add pepper stir-fry and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Ladle soup into bowls; top with cheese.
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