Spicy Black Bean Soup with Ancho Chile Toasted Pepitas
This Spicy Black Bean Soup with Ancho Chile Pepitas will satisfy your appetite for sweet, smoky heat. It's an easy vegan soup that's packed with protein and fiber for a filling meal!
Toast the pepitas. Add the pepitas and ancho chile powder to a skillet. Cook over medium-high heat until the pepitas are toasted. Stir frequently to avoid burning and ensure pepitas are well-coated with chile powder.
Make the soup. Add all ingredients to a blender. Puree until smooth. Transfer the soup to a pot and gently heat through. Stir periodically. Serve warm topped with the toasted pepitas.
NOTE: If you using drained, canned beans, you'll need more vegetable broth. Adjust to the desired consistency.
Notes
Recipe by Marisa Moore, Registered Dietitian Nutritionist