Spicy Black Bean Hearty Rainbow Vegetable Soup

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Have you ever noticed that it seems that it’s harder to eat spicy foods when it’s hot? I have no idea why, it’s like, as soon as it cooled down or turned cold, I was able to eat a lot more of it without my tongue burning to death.

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Yes I really need to go shopping but sadly I won’t be able to for another day or so, so I have to make do with what I have, which was a can of black beans. It’s funny that an idea just came from wanting to use one set of ingredients up!

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I really wanted to make another one of those soups, they are always so nice to eat, but I warn you. This one is REALLY really spicy, as in it’s even a little spicy for me, which unless you are master at eating stuff that’s spicy, you may want to be careful!

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Most of the spiciness came from that chili pepper, I think. Though the chipotle pepper is also pretty spicy. It will probably be much better if you remove the chili pepper if you are afraid of this soup burning your time.

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Spicy Black Bean Hearty Rainbow Vegetable Soup

1 tablespoon extra light olive oil
1 small-medium red onion
2 cloves garlic
1 medium carrots
1/2 small red bell pepper
5 fresh shiitake mushrooms
1 red chili pepper, seeded (optional, for spiciness)
1/4 teaspoon Himalayan/sea salt
4 cups low sodium vegetable broth or water
1 medium tomato
3 tablespoons red wine
2 tablespoons low sodium soy sauce
1 tablespoon chipotle hot sauce (Cholula)
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon chipotle pepper
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon molasses
A few sprinkles ground pepper
1 can black bean, drained and rinsed
A handful lettuce and baby spinach

Finely dice the onion and garlic into very small cubes and put it in a medium sauce pan with a tablespoon of extra light olive oil.

Turn the heat to medium high-high (5-6 or 6) and saute the onions for about 8-10 minutes until it browns a little.

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Meanwhile, finely dice the carrots, bell pepper and shiitake mushrooms (remove stems first) into small cubes, then put it in a bowl together. Remove the white part of the chili pepper, and get rid of all the seeds. Finely dice that too, and add it to the lot.

In a separate bowl, finely dice the tomato and put it in there, along with all the juice.

Once the onions have cooked for 10 minutes, add the bowl with the diced carrots, bell pepper, mushrooms and chili pepper. Immediately add the salt, and stir.

Saute for another 5 minutes, then add the vegetable broth/water, diced tomatoes, red wine, soy sauce and chipotle hot sauce (Cholula), ground coriander, cumin, chipotle pepper, oregano, onion powder, garlic powder, chili powder, molasses and ground pepper.

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Open the can of black beans, put it through a strainer and rinse it out with water, then let all the water drain out. Add the beans to the saucepan. Turn the heat to high for about 10 minutes with the lid on.

After about 8-10 minutes, take the lid off, reduce the heat to medium (4-5) and simmer for another 15 minutes.

Meanwhile, grab a handful of lettuce and baby spinach and finely dice it. Once the soup has been simmering for 15 minutes, turn it off and add the diced greens and stir.

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Spicy Black Bean Hearty Rainbow Vegetable Soup
Serves: 2
 

Ingredients
  • 1 tablespoon extra light olive oil
  • 1 small-medium red onion
  • 2 cloves garlic
  • 1 medium carrots
  • ½ small red bell pepper
  • 5 fresh shiitake mushrooms
  • 1 red chili pepper, seeded (optional, for spiciness)
  • ¼ teaspoon Himalayan/sea salt
  • 4 cups low sodium vegetable broth or water
  • 1 medium tomato
  • 3 tablespoons red wine
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon chipotle hot sauce (Cholula)
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon chipotle pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon molasses
  • A few sprinkles ground pepper
  • 1 can black bean, drained and rinsed
  • A handful lettuce and baby spinach

Instructions
  1. Finely dice the onion and garlic into very small cubes and put it in a medium sauce pan with a tablespoon of extra light olive oil.
  2. Turn the heat to medium high-high (5-6 or 6) and saute the onions for about 8-10 minutes until it browns a little.
  3. Meanwhile, finely dice the carrots, bell pepper and shiitake mushrooms (remove stems first) into small cubes, then put it in a bowl together. Remove the white part of the chili pepper, and get rid of all the seeds. Finely dice that too, and add it to the lot.
  4. In a separate bowl, finely dice the tomato and put it in there, along with all the juice.
  5. Once the onions have cooked for 10 minutes, add the bowl with the diced carrots, bell pepper, mushrooms and chili pepper. Immediately add the salt, and stir.
  6. Saute for another 5 minutes, then add the vegetable broth/water, diced tomatoes, red wine, soy sauce and chipotle hot sauce (Cholula), ground coriander, cumin, chipotle pepper, oregano, onion powder, garlic powder, chili powder, molasses and ground pepper.
  7. Open the can of black beans, put it through a strainer and rinse it out with water, then let all the water drain out. Add the beans to the saucepan. Turn the heat to high for about 10 minutes with the lid on.
  8. After about 8-10 minutes, take the lid off, reduce the heat to medium (4-5) and simmer for another 15 minutes.
  9. Meanwhile, grab a handful of lettuce and baby spinach and finely dice it. Once the soup has been simmering for 15 minutes, turn it off and add the diced greens and stir.


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