Indian Inspired Black Bean Soup

Serves 8

Indian Inspired Black Bean Soup is high protein, high fiber, vegan and filled with flavor.


What You’ll Need:

A Large Soup Pot

A Blender or Food Processor

Wooden Spoon for Stirring



2 tablespoons Olive Oil

2 Medium Onions Chopped

3 Medium Carrots Chopped

3 Medium Celery Sticks Chopped

3 Cans (15 1/2 OZ) Black Beans

1 Can (15 OZ) Low Fat Coconut milk

3 Cups Organic Vegetable Broth

1 Tablespoon Chopped Garlic

¼ Cup Fresh Chopped Cilantro

1 Tablespoon Organic Cumin

1 Tablespoon Coriander

1 Teaspoon Turmeric

1 Teaspoon Smoked Paprika

1/4 Teaspoon Chili Flakes

1 Teaspoon Sea Salt


How to Put It Together:

1) Heat a soup pot over medium heat. Add the olive oil; swirl it around the pan. Add the chopped onions, carrots and celery, stirring to move the veggies around the pot to cook them evenly. When the onions begin to look opaque, add the cumin, coriander, turmeric, smoked paprika and chili flakes, stirring until lightly fragrant; about 5 minutes. This will bring out the rich flavors in the spices. Stir in the vegetable broth and add 2 cans beans and their water to the pot. Add the garlic and grate the ginger root right into the pot. Add the coconut milk & balance of the broth and bring the pot to a simmer.


2) Puree remaining can of beans and add to pan, stirring. Ladle into 8 soup bowls.


3) Serve and enjoy!


Nina’s Tasty Tips:

This soup freezes well! Just store it in a airtight container with a piece of parchment directly on the soup. It will stay fresh for up to 3 months in the freezer.



238 Calories
10 grams of Protein
29 grams of Total Carbohydrates
5 grams of Sugar
9 grams of Fiber
10 grams of Total Fat
6 gram of Saturated Fat
0 grams of Trans Fat
0 mg of Cholesterol
441 mg of Sodium
86% RDA Vitamin A
36% RDA Folate
26% RDA Manganese
18% RDA Magnesium
18% RDA Sodium
17% RDA Thiamin
17% RDA Iron
15% RDA Phosphorus
14% RDA Vitamin K
14% RDA Potassium
11% RDA Copper
• Glycemic load: 10