Spicy Vegetarian Black Bean Soup

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.

Yield: 8 servings (serving size: 1 cup soup and 1 tablespoon cheese)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 117
  • Fat: 1.8g
  • Saturated fat: 0.8g
  • Protein: 13.5g
  • Carbohydrate: 16.2g
  • Cholesterol: 4mg
  • Iron: 2mg
  • Sodium: 803mg
  • Calories from fat: 14%
  • Fiber: 5.3g
  • Calcium: 111mg


  • 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)


  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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