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Potato Black Bean Soup by @plantifullybased

Potato Black Bean Soup by @plantifullybased


Here's to soup season! Nothing tops a warmed bowl of goodness, and we are in love with @plantifullybased's amazing potato black bean soup. This bad boy is packed with a ton of flavor, texture and comfort.


  • 1 unit Dr. McDougall's Lower Sodium Black Bean & Rice Cup
  • 2/3 cup frozen corn
  • 4-5 golden baby potatoes
  • 1/2 cup bell pepper, chopped
  • 1/5 cup red onion, chopped
  • avocado
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • lime
  • green onion


  1. Preheat oven to 425F (218C).
  2. Cut the potatoes into quarters. Add the chili powder, garlic powder, onion powder and salt to them. Toss to coat. Place on a baking sheet lined with parchment paper and bake for 20-25 minutes until crispy and cooked.
  3. On the stove add a pot and a few tablespoons of water.
  4. Add in the chopped red onion, red pepper and corn. Cook for 3-5 minutes.
  5. Once the vegetables are softened add in the flavor packet of the soup and cook for 1-2 minutes to develop flavors.
  6. Then add in the soup container content. Fill soup cup to fill line and add to pot.
  7. Cook for 10 minutes on low until soup has thickened and beans are soft.
  8. Once potatoes are done add to the soup. Add cayenne pepper if you like the soup spicy.
  9. On top at the avocado, green onion and some lime juice.

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