Beef and Black Bean Soup

This is a hearty soup containing both animal and plant protein.
Its wonderful served as is, with extra herbs and a sprinkle of parmesan cheese or pureed for the early stages of post WLS life.

Beef and Black Bean Soup
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Course: Soup
Servings: 8 cups
  • 1 tbsp olive oil
  • 500 grams lean ground beef mince
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 250 grams mushrooms chopped
  • 1 red capsicum chopped
  • 400 gram can chopped tomatoes
  • 900 ml V8 Reduced Sodium Vegetable Juice
  • 1 tbsp lemon juice
  • 400 grams black beans rinsed and drained
  • 1 tbsp ground cumin
  • 1/4 tsp ground cayenne pepper
  • 1/4 cup coriander
  • 1/4 cup parsley
  • 60 grams Honest Food Company Naked Protein Powder optional
  1. In a stockpot, heat the olive oil on medium high and then saute the ground beef until cooked through. Add the onions and garlic and cook until they are soft. Add the cumin and cayenne pepper.
  2. Add the chopped mushrooms and red capsicum and stir through. Leave for 2-3 minutes for the spices to mix through the pot.
  3. Add the canned tomatoes and vegetable juice and stir. Add the lemon juice and black beans and stir through well. Put the lid on and turn the heat down to low. Leave on the stove top, stirring occasionally for 60-90 mins.
Recipe Notes
Puree if required with a stick blender. To add more protein, I mix 60 grams of Honest Food Company Naked Protein through the soup just before I puree. Nutritional Values: Calories 208 | Protein 12.4g | Fat 2.8g | Sugar 3g | Fibre 8.6g | CHO 0



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