Black Bean Boo-dle Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 1/3 cups

Canned Black Beans

4 cups

Vegetable Broth

2

Carrots

2 Tbsp

Olive Oil

4 cloves

Garlic

1

White Onion

4 stalks

Celery

1/2 tsp

Salt

1/2 tsp

Freshly Ground Black Pepper

1/4 cup

Apple Cider Vinegar

3 oz

Udon Noodles

to taste

Avocados

to taste

Greek Yogurt

Cooking Instructions

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Step 1

In a blender, blitz to combine half of the Canned Black Beans (1 cup) and half of the Vegetable Broth (2 cups) . Set aside.

Step 2

Make easy carrot “pumpkins” by peeling your Carrots (2) then making two shallow slits down the length of your carrot. The depth of these slits will make the height of your stem, and the distance between them will make the width of it. Then make two more cuts, starting from the opposite edges of the carrot, perpendicular into the cuts you just made. You’ll remove a long, pie-looking slice and will be left with a long pumpkin. Cut into slices to form pumpkin slices.

Step 3

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