Finish off this delectable soup with plain Greek yogurt, or serve it with a lime wedge, or entire grain tortilla chips or saltines. It’s ideal with a side serving of mixed greens. Beans are an extraordinary veggie lover protein source and are high in fiber. Dark beans are a decent wellspring of iron, folic corrosive and potassium, as well.
- 3 tablespoons garlic, minced
- 1 onion, cleaved
- 4 carrots, diced
- 4 stalks celery, diced
- 1 red pepper, seeded and cleaved
- and 1 15-ounce can low-sodium dark beans, depleted and flushed
- or 1 tablespoon paprika
- then 1 teaspoon turmeric
- ½ teaspoon dark pepper
- 32 ounces unsalted vegetable stock
- 2 mugs water
Join all fixings in a substantial soup pot with a cover. Warmth over medium warmth until bubbling, at that point cover and diminish warmth to medium low. Cook for 20 to 30 minutes, or until carrots and celery are delicate.
Whenever cooked, scoop 2 measures of soup into a blender. Mix until smooth. Fill soup dish, and mix into residual soup. Choice: Use drenching blender in soup pot for brief time to mostly mix soup.