Cowboy Black Bean Soup - alive magazine
Serves 6 This hearty soup makes a perfect cold weather lunch or light dinner paired with a kale salad. 450 g dried black beans (about 2 cups/500 ml) 1 Tbsp (20…
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Ingredients
- 450 g dried black beans (about 2 cups/500 ml)
- 1 Tbsp (20 ml) coconut oil
- 1 cup (250 ml) diced onion
- 1 red capsicum, diced
- 2 large celery stalks, thinly sliced across the stalk
- 1/2 cup (125 ml) carrot, diced
- 1 jalapeño pepper, seeded and finely diced
- 3 garlic cloves, minced
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) smoked paprika
- 1 bay leaf
- 4 cups (1 L) water
- 2 cups (500 ml) brewed coffee
- 2 cups (500 ml) butternut pumpkin, cut into 1/2 in (1.25 cm) cubes
- 1/2 tsp (2 ml) salt
- 2 spring onions, trimmed and thinly sliced
- 4 1/2 Tbsp (90 ml) light sour cream
- 1/4 cup (60 ml) fresh coriander leaves
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