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Spicy Black Bean Soup & Hummus Sandwich

By Phoebe Chongchua
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Spicy Black Bean & Hummus Sandwich on ThePlantBasedDiet.com
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This is the perfect dish for that cold day or simply when you’re craving a little spice and comfort food. This is super simple because it’s really just combining foods. I make a lot of meals from scratch but when the ingredients in boxed or pre-prepared food are good, I use them. They’re better for you than fast food and often taste homemade.

Spicy Black Bean & Hummus Sandwich on ThePlantBasedDiet.com
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Spicy Black Bean Soup & Hummus Sandwich

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People
Calories 242.36

Ingredients

  • Oatmeal
  • 1 cup of a variety of chopped nuts
  • 1/2 cup raisins
  • 1/2 cup seasonal sliced berries
  • 1/4 slice lemon
  • 1/4 teaspoon vanilla
  • Nutmeg
  • Cinnamon
  • Agave Nectar

Instructions 

  • In a soup pot, saute olive oil, garlic and red bell pepper
  • Follow the directions on the package to make the soup
  • Add chili flakes and simmer for 10 minutes over low heat
  • On wheat bread, layer your ingredients: hummus, spinach, red onion, and heirloom tomato
  • Serve sandwich and soup with a garnish of cilantro (or, if you’re like me, load it up with cilantro–I love the stuff)
Author: Phoebe Chongchua
Calories: 242.36kcal

Nutrition

Calories: 242.36kcal | Carbohydrates: 40.97g | Protein: 12.58g | Fat: 3.69g | Cholesterol: 0.22mg | Sodium: 2223.12mg | Potassium: 741.48mg | Fiber: 16.51g | Sugar: 10.45g | Vitamin A: 641.08IU | Vitamin C: 10.26mg | Calcium: 99.5mg | Iron: 4.05mg
Author Phoebe Chongchua

Phoebe Chongchua is a multimedia brand journalist who consults and writes on wellness, all things plant-based, fitness, lifestyle, and travel. She is yoga certified and earned her certificate in Whole Food Plant-Based Eating in 2010 through eCornell and the T. Colin Campbell Foundation. She's also a top podcaster for her marketing/storytelling podcast, The Brand Journalism Advantage at ThinkLikeAJournalist.com

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