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Spicy Vegetarian Black Bean Soup

Prep time 5 mins
Cook time 15 mins
Yield 8 servings (serving size: 1 cup soup and 1 tablespoon cheese)
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.


  • 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)

Nutrition Information

  • calories 117
  • fat 1.8 g
  • satfat 0.8 g
  • protein 13.5 g
  • carbohydrate 16.2 g
  • cholesterol 4 mg
  • iron 2 mg
  • sodium 803 mg
  • caloriesfromfat 14 %
  • fiber 5.3 g
  • calcium 111 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection