Steps to Prepare Vegan Black Bottom Cupcakes

Vegan Black Bean Burger Soup

I made it my mission to recreate black bottom cupcakes that are high carb, low fat,and vegan.

Recipe Summary Vegan Black Bean Burger Soup

A simple plant-based soup containing sweet potatoes, black beans, and Beyond Meat "beef" crumbles. Ready in under 45 minutes to warm you up with great health benefits!

Ingredients | Vegan Black Bottom Cupcakes

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

Directions

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.

Info | Vegan Black Bottom Cupcakes

prep: 15 mins cook: 25 mins total: 40 mins Servings: 6 Yield: 6 servings

TAG : Vegan Black Bean Burger Soup

Soups, Stews and Chili Recipes, Soup Recipes, Beans and Peas, Black Bean Soup Recipes,