Ingredients
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2 tablespoons olive oil
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1 medium onion, diced
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2 stalks celery, chopped
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3 cloves garlic, minced
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3 tablespoons tomato paste
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1 teaspoon ground mustard powder
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½ teaspoon salt
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½ teaspoon ground white pepper
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1 (32 fluid ounce) container vegetable broth
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2 medium sweet potatoes, cut into 1/2-inch cubes
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1 (15 ounce) can low-sodium black beans, rinsed and drained
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1 (10 ounce) bag plant-based "ground beef" (such as Beyond Meat® Beefy Crumbles)
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½ (8 ounce) package fresh baby spinach
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3 tablespoons nutritional yeast
Directions
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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.
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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.
Nutrition Facts (per serving)
295 | Calories |
8g | Fat |
37g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 295 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 4% |
Sodium 848mg | 37% |
Total Carbohydrate 37g | 14% |
Dietary Fiber 9g | 34% |
Total Sugars 7g | |
Protein 9g | 18% |
Vitamin C 11mg | 12% |
Calcium 72mg | 6% |
Iron 2mg | 10% |
Potassium 742mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.