Kosher Spicy Beef And Black Bean Soup Recipe

About this recipe

A hearty and flavorful dinner soup featuring tender beef, black beans, and vibrant vegetables, seasoned with a touch of spice and garnished with fresh cilantro.

Ingredients

• - Old India Coriander Leaves
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1kg 1kg Green Pepper
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Ktc Vegetable Oil
• 400G Dunns River Red Kidney Beans
• - Potts Vegetable Stock Can
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 165G Delicioso Salsa Brava, 165G
• - Tropical Sun Onion Powder

Instructions

1. 1. Heat 1 tablespoon of oil in a large pot over medium heat. Add 1 diced red bell pepper and 1 diced green pepper, and sauté for about 5 minutes until softened.
2. 2. Add 2 cans of red kidney beans (drained and rinsed), 1 can of vegetable stock, 1 1/2 cups of vegetable broth, and 1 cup of salsa to the pot. Stir well to combine.
3. 3. Cover the pot and simmer the mixture on low heat for 1 hour to allow the flavors to meld.
4. 4. Add 1 red bell pepper (diced), 1 green bell pepper (diced), and 1/2 cup of sliced carrots to the pot. Cook for an additional 5 minutes until the vegetables are tender but still vibrant.
5. 5. Stir in 1/2 teaspoon of chopped fresh cilantro and 1 teaspoon of onion powder. Adjust seasoning to taste, then serve hot.