Garlicky Black Bean Soup with Swiss Chard
This flavourful black bean soup is a comforting (and nutritious!) one pot meal loaded with swiss chard, cumin and as much garlic as you dare. Made with fibre-rich canned black beans so it’s quicker, it’s the kind of plant-based dinner the whole family will enjoy.
Ingredients
- 3 tablespoons avocado oil or your favourite oil!
- 6 medium-large swiss chard leaves leaves and stems separated
- 1 medium red onion finely chopped
- 6 cloves garlic chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 x 14 ounce cans black beans do NOT drain yet!
- 4 cups water
- 4 teaspoons Better than Bouillon vegetarian chicken concentrate or sub broth for water
- 1 tablespoon tomato paste
- lime
- pinch dried chile flakes
- salt and pepper for seasoning
Instructions
- Dice the chard stems and slice chard into thin ribbons. I usually slice the chard leaves in half lengthwise first so the ribbons aren't too long.
- Drain ONLY ONE of the cans of black beans. We're gonna use the other one, liquids and all!
- In a large soup pot, heat the oil on medium heat. Add the onion and chard stems and cook, stirring occasionally, until they soften a bit, 7-10 minutes.
- Add garlic, cumin, coriander, garlic powder and paprika and cook, stirring constantly, for 1 minute. Season well with salt and pepper.
- Now add the black beans, water, bouillon concentrate and tomato paste. Bring to a boil on high and then return heat to medium and let it bubble away for 20 minutes while you tidy up the kitchen.
- Add the chard leaves, ¼ teaspoon salt and let the chard wilt, 3-5 minutes.
- Add the lime juice, stir and taste. Need more salt? Add it now!
Notes
Wanna boost the protein? Add diced veggie sausages! Most have 20-30g of protein, so adding 2 will net an extra 10-15g of protein. You could add them in with the chard or if you want them crispy, panfry them and sprinkle them on top.