Spicy Egg and Bean Soup
A hearty and protein-packed spicy egg and bean soup perfect for a quick and nutritious meal.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
47g carbs
12g fat
Ingredients
For 4 servings
- 8 egg
- 2 cups canned black beans
- 2 cups canned diced tomatoes
- 4 cups vegetable broth
- 1 cup frozen corn
- 1 onion
- 2 cloves garlic
- 1 jalapeño pepper
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt — to taste
- black pepper — to taste
- fresh cilantro — to taste
Instructions
- 1
Dice the onion and mince the garlic and jalapeño pepper, removing seeds if less heat is desired.
- 2
In a large pot, heat olive oil over medium heat.
- 3
Add onion, garlic, and jalapeño. Sauté until onions are translucent, about 3-4 minutes.
- 4
Stir in cumin and chili powder, cooking for another minute until fragrant.
- 5
Add canned tomatoes, black beans, vegetable broth, and corn to the pot.
- 6
Season with salt and pepper to taste. Bring the mixture to a simmer.
- 7
Once simmering, crack eggs directly into the soup, spacing them evenly.
- 8
Cover the pot and let eggs poach in the simmering soup for about 6-8 minutes, or until whites are set and yolks are still soft.
- 9
Garnish with fresh cilantro and serve hot.
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