Spicy Black Bean Vegetable Soup

Ingredients and Weight:

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can diced tomatoes
• 1 (14.5-ounce) can vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Heat the olive oil in a large pot over medium heat.
2. Add the garlic, onion, celery, carrots, green bell pepper, and red bell pepper to the pot.
3. Season with salt and pepper to taste.
4. Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften.
5. Stir in the black beans, tomatoes, vegetable broth, cumin, oregano, and cayenne pepper (if using).
6. Season with additional salt and pepper to taste.
7. Bring the soup to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.

Nutritional Information:

• Calories: 200 (per serving)
• Fat: 5g
• Carbohydrates: 35g
• Protein: 12g
• Fiber: 10g

Dish Characteristics:

• Spicy and flavorful
• Hearty and filling
• Easy to prepare
• Versatile: can be served as a main course, side dish, or appetizer

User Comments:

• "This soup is delicious! It's got the perfect balance of spice and flavor."
• "I love how easy this soup is to make. It's a great go-to meal for those busy weeknights."
• "I added some shredded chicken to my soup, and it was even more filling and satisfying."

Special Precautions and Tips:

• If you don't like your soup too spicy, omit the cayenne pepper or reduce the amount.
• You can use any type of beans you like in this soup.
• Add some chopped avocado or sour cream to your soup for a creamy and tangy flavor.
• This soup can be stored in the refrigerator for up to 3 days.