Black Bean + Butternut Soup
- 1 Tbsp. coconut or extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, chopped
- 1/2 a small head of cabbage, chopped (heaping 2 cups)
- 3 cups cubed butternut squash (sweet potato would be good too)
- 3 cups low sodium vegetable broth
- 1 tsp. cumin
- 1 tsp. cocoa powder
- pinch of chipotle powder or cayenne pepper
- 2 cups cooked, black beans (about one can, rinsed and drained)
- salt to taste
- avocado, for garnish
- cilantro, for garnish
- 3 corn tortillas
- scant 1 tsp. extra virgin olive oil
- 1/2 tsp. sea salt
- This recipe is vegan (some ingredients require vegan-safe brands)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 2 cups cooked, black beans, cooked (1 can)
- Avocado (1)
- Butternut squash (3 cups)
- Cabbage (1/2 small head)
- Cilantro (1)
- Cumin (1 tsp.)
- Garlic (3 cloves)
- Yellow onion, medium (1)
- Canned Goods
Vegetable broth, low sodium (3 cups)
- Cooking & Baking
- Chipotle powder or cayenne pepper (1 pinch)
Cocoa powder (1 tsp.)- Coconut or extra virgin olive oil (1 Tbsp.)
- Olive oil, extra virgin (1 scant tsp.)
- Salt (1)
- Sea salt (1/2 tsp.)
- Bread & Baked Goods
- Corn tortillas (3)
Preparation
Read recipe preparation on sproutedkitchen.com
Social Stats
87.2Rating
1-100
1-100
24Tweets
2,731Facebook
Shares
Shares
85StumbleUpon
Views
Views
5,518PinterestPins
Recipe Stats
Published January 25, 2012 (1 year ago).
301 people saved this recipe.
