Vegan Black Bean Burger Soup recipe
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Ingredients
- 2 tablespoons olive oil 1 medium onion, diced 2 stalks celery, chopped 3 cloves garlic, minced 3 tablespoons tomato paste 1 teaspoon ground mustard powder ½ teaspoon salt ½ teaspoon ground white pepper 1 (32 fluid ounce) container vegetable broth 2 medium sweet potatoes, cut into 1/2-inch cubes 1 (15 ounce) can low-sodium black beans, rinsed and drained 1 (10 ounce) bag plant-based \"ground beef\" (such as Beyond Meat® Beefy Crumbles) ½ (8 ounce) package fresh baby spinach 3 tablespoons nutritional yeast
Nutrition Info
- 295.1 caloriescarbohydrate: 37.3 gcholesterol: : -fat: 8 gfiber: 9.4 gprotein: 9.1 gsaturatedFat: 0.7 gservingSize: -sodium: 848 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Vegan Black Bean Burger Soup
Directions
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Heat olive oil in a medium stockpot over medium-high heat. Add onion, celery, and garlic and saute until soft, about 5 minutes. Stir in tomato paste, mustard powder, salt, and pepper. Add vegetable broth and sweet potatoes and bring to a boil, uncovered. Cook, stirring occasionally, until potatoes are tender, about 6 minutes.
Reduce heat to low and add black beans, vegan \"ground beef,\" spinach, and nutritional yeast. Cook until spinach has softened and soup is heated through, about 10 minutes.