| 11 | 30 | 84 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 5 |
| 1/4 tsp | Black pepper (to taste) |
| 1 can (15oz) | Black beans, canned (drained, rinsed) |
| 1 sprig | Cilantro (coriander) |
| 1 tsp | Cumin |
| 1 clove(s) | Garlic (chopped) |
| 2 tbsp | Water |
| 1 medium | Tomato (chopped) |
| 1/4 tsp | Salt (to taste) |
| 2 tbsp chopped | Sweet onion |
| 4 cup | Vegetable stock/broth |
| 1 tbsp | Wine Vinegar |
In medium pot, heat water over medium heat. Stir in garlic and onion and sauté for 5 minutes.
Add tomato, then cook for another 5 minutes.
Add beans, cumin, broth (add less for thicker soup) and wine vinegar, and stir. Reduce heat and simmer for about 10 minutes until heated through.
Add salt and pepper to taste and garnish with cilantro.
| Meat Alternative | 0.5 |
| Vegetables | 1.1 |
