Vegetarian Mexican Black Bean Soup

Ingredients

• Black beans

  Mature seeds, cooked, boiled, with salt

  300g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Tomatoes

  Crushed, canned

  100g

• Mushrooms

  White, raw

  10 medium or 180g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Onions

  Raw

  1 large or 150g

• Canola oil

  1 tbsp or 14g

• Garlic

  Raw

  2 clove or 6g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Tabasco sauce

  Ready-to-serve, pepper

  ½ tsp or 2g

• Cheddar cheese

  1 cup, shredded or 113g

• Sour cream

  Cultured

  ½ cup or 115g

Directions

1. 1. Wash and slice mushrooms and pepper. Rinse beans. 2. Dice onion and mince garlic. 3. In a large soup pot, saute garlic, diced onion, pepper and mushrooms in 1 tbsp canola oil for 8-10 minutes. 4. Add diced tomatoes, stock, hot sauce and spices. Stir. 5. Add cans of black beans. 6. Simmer together for a minimum of 30min. 7. Shred cheese. 8. Top each bowl of soup with 2 Tbsp of shredded cheese and 1 Tbsp of sour cream.

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