Creamy Pureed Black Bean Sip
Legumes are high in fiber and protein, but a bowl of whole beans can feel daunting to eat. Pureeing them into a smooth, drinkable soup lets you consume substantial calories and iron quickly.
Gentle for low appetite.
Ingredients
- 1/2 cup canned low-sodium black beans, rinsed
- 1 cup vegetable broth
- 1/4 tsp ground cumin
How to make it
- Combine the black beans, vegetable broth, and cumin in a small pot and bring to a simmer for 5 minutes.
- Carefully transfer to a blender or use an immersion blender to puree until completely smooth.
- Pour into a mug to sip slowly like a warm beverage.
A whole-food, plant-based recipe from The Simple Healing Kitchen, created by Karen Khan, RN, RD as a companion to the cookbook for people in cancer care. This is educational nutrition information only — not medical advice. Always consult your care team.