Chipotle Lentil & Black Bean Soup
This 5-star rated soup recipe is oil-free, vegan, and low-sodium while being packed with good-for-you veggies and beans. This is your new delicious easy-to-make soup recipe that’s loaded with healthy plant protein and keeps you filled and satisfied for hours.
Ingredients
- 4 cups low-sodium veggie broth
- 2 cups cooked lentils (I used Trader Joe’s brand, find it in the salad section)
- 1 cup diced fresh mushrooms
- 1 1/2 cups frozen vegetable blend, thawed and diced (I used broccoli, cauliflower & carrot blend)
- 2 to 4 chipotle peppers, diced (canned in adobo sauce)
- 1 cup canned black beans, rinsed
- 3 tbsp. nutritional yeast
- 2 tsp. cumin
- 1 tbsp. lemon or lime juice
Instructions
-
Add 1/2 cup veggie broth to a large stock pot or dutch oven over medium-high heat. Add cooked lentil beans, chopped mushrooms, diced thawed veggies and diced chipotle peppers. Cook together for about 5 minutes.
-
Reduce heat to medium and add in black beans, remaining veggie broth, nutritional yeast, cumin and lemon juice. Cook for another 10 minutes.
-
Reduce heat to simmer and allow to cook down for another 10 to 15 minutes. You can adjust the thickness of the soup to your preference by adding more veggie broth or continuing to cook down for a thicker consistency.
Recipe Notes
Recipe Yield: 8 cups
Servings: eight 1-cup portions or about five 1-1/2-cup portions
NOTES:
If you're using chipotle powder: For a more mild spice level use 1 to 2 tsp. for a spicier soup use up to 1 Tbsp. making sure to use half of your spice before tasting and adjusting (so you don't over-spice your soup).
Serving suggestions: Serve with oil-free tortilla chips and top with fresh green onions, cilantro, radishes, tomatoes or Pico de Gallo.
How to Make Oil-Free Chips: Grab one or two of your favorite corn tortillas per person (remember the less ingredients the better). Cut them into your favorite chip shapes and place them on a parchment-lined baking sheet. Bake the chips at 350F for about 30 minutes or until just golden and crispy!
STORAGE:
Keeps for 9 to 12 days in the fridge in a glass jar or storage container with a tight-fitting or snaplock lid. Condense down your containers as you eat. Stores up to 2 months in the freezer, thaw in the refrigerator overnight or on the counter till defrosted.
Recommended storage containers: Quart-sized glass Mason jar or 4-cup capacity glass snap-lock containers.