Spicy Cuban Black Bean Soup
Chopped Mexi-Corn Relish
Ingredients
- 1 (16-oz) pkg dried black beans
- 1 (32-oz) carton vegetable broth
- 1 (14.5-oz) can fire roasted diced tomatoes
- 1 onion, finely chopped
- 2 jalapeno peppers, seeded and minced
- 3 cloves garlic, minced
- 2 Tbsp chili powder
- 1 tsp ground coriander
- ½ tsp pepper
- 1½ Tbsp seasoned rice vinegar
Instructions
- Soak beans according to package directions; rinse, and drain. Add beans, broth, tomatoes, onion, jalapeños, garlic, chili powder, coriander, and pepper to a 5- to 7-quart slow cooker. Cover, and cook on LOW 8 to 10 hours or until beans are tender.
- Stir in vinegar. Mash beans with a potato masher to desired consistency.
Side Dish Ingredients
- 1 (12-oz) pkg frozen corn kernels, thawed
- 1 red bell pepper, finely chopped
- 3 green onions, sliced
- ¼ cup chopped fresh cilantro
- 2 Tbsp olive oil
- 1½ Tbsp vegan red wine vinegar
- ¼ tsp agave nectar
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Toss together all ingredients in a medium bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
306
|
113
|
419
|
| Fat (g) | 2 | 5 | 7 |
| Sat. Fat (g) | 0 | 1 | 1 |
| Protein (g) | 18 | 2 | 20 |
| Carb (g) | 58 | 15 | 73 |
| Fiber (g) | 14 | 1 | 15 |
| Sodium (mg) | 651 | 196 | 847 |
| T. Sugs (g) | 7 | 1 | 8 |
| A. Sugs (g) | 1 | 0 | 1 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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- Matching Grocery List
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