Spicy Black Bean Soup

Spicy Black Bean Soup

By msd_lab Published: November 9, 2012

Pumpkin Seeds have a high amount of magnesium which play a role in more than 300 bodily processes.

Ingredients

• 1 15 oz can black beans rinsed and drained
• 1 15 oz can corn rinsed and drained
• 1 15 oz can tomatoes diced
• 1 zucchini diced
• 4 cloves garlic pressed
• 1 yellow onion diced
• 1 cup collard greens or kale, chopped
• 4 cups vegetable broth recipe »
• 1 tsp taco seasoning
• 1/2 tsp red chili powder
• 1/2 tsp cumin ground
• 1/2 jalapeno minced
• 1/4 cup pumpkin seeds or sunflower seeds
• 1/2 cup cilantro chopped
• to taste Himalayan pink salt
• to taste black pepper ground
• 1 tsp coconut oil

Instructions

1. In a large stock pot heat coconut oil over medium heat. Add onions and sauté until translucent, 5 minutes.
2. Add garlic and zucchini and cook for 2 minutes.
3. Add vegetable broth, black beans, corn and diced tomatoes and bring to a boil.
4. Add red chili powder, ground cumin, taco seasoning, jalapeño, salt and black pepper
5. Reduce heat to low, add collard greens or kale, pumpkin seeds or sunflower seeds and simmer for 15 minutes.
6. Garnish with cilantro and serve.

• Yield: 4 Servings
• Ready In: 40 mins

• Course: Soup
• Features: Gluten Free, Low Glycemic Load, Nut Free, Soy Free, Vegan