Vegetables are the true star of this hearty, healthy soup recipe, making it a perfect option for your vegan friends.
- 6 serving(s)
- Prep Time:
- 20 mins
- Cook Time:
- 4 hrs 30 mins
- Total Time:
- 4 hrs 50 mins
- 2 tbsp.
extra virgin olive oil
medium carrots, chopped
stalks celery, sliced
medium onion, finely chopped
- 1/4 c.
cloves garlic, crushed with press
- 1 1/2 tsp.
- 1 tsp.
- 3 c.
lower-sodium vegetable or chicken broth
cans (15 oz. each) lower-sodium black beans, undrained
- 1 c.
Avocado chunks and cilantro leaves, for serving
- Step 1In 12-inch skillet, heat oil on medium-high. Add carrots, celery and onion. Cook 6 to 8 minutes or until starting to brown, stirring occasionally. Add tomato paste, garlic, cumin and smoked paprika. Cook, stirring, 1 to 2 minutes or until garlic is golden and tomato paste has browned. Stir in 1/2 cup broth, scraping up any browned bits.
- Step 2Transfer contents of skillet to 6- to 8-quart slow-cooker bowl along with beans, corn and remaining broth. Cover and cook on High for 4 hours or Low for 6 hours. Serve with avocado and cilantro.
Instant Pot Directions: Select the sauté function and sauté vegetables as outlined in step 1. Then add beans, corn, and broth. Select the slow cook function and cook on High for 4 hours or Low for 6 hours.
Nutrition Information (per serving): About 325 calories, 14 g protein, 51 g carbs, 11 g fat (1 g saturated fat), 19 g fiber, 535 mg sodium.
What you'll need: Instant Pot ($79, amazon.com)
40 Amazing Fall Soup Recipes to Try Now
Manhattan Clam Chowder
30 Best Soup Recipes to Warm Up Fast
Behold, the Easiest Pumpkin Soup Recipe Ever