I really love making good hearty & warm soups during the colder months. This black bean soup is super easy to make and is done in a matter of minutes. It’s hearty, filling with high protein and oh so delicious with a blend of spices that give your taste buds something to really to enjoy.

Keep in mind there are options to add more veggies, or meats so you can have it for a meal or a side. Add some grilled chicken breast, red peppers, or celery to make it just how you like it.

Always try to use organic ingredients whenever possible, especially when using canned goods. Make it super, super easy by rinsing and draining the beans first, cutting any veggies and having the spices out and ready to measure.

EASY BLACK BEAN SOUP

Makes 6-8 servings

Prep Time: 8-10 minutes

Total Time: 30 minutes

Ingredients:

2 medium onions (or 1 large), diced
2 cloves garlic, minced (if you love garlic like me, make it 3)
4 cans black beans, drained and rinsed
1 can diced tomatoes (I used Rotel with green chili’s)
2 carrots, diced
4 cups organic chicken broth (make it vegan with vegetable broth)
1 1/2 tablespoons olive oil (if oil-free, sautee with broth instead)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon sea salt

Directions:

Prep beans & veggies.

In a large pot (or Dutch oven), heat the olive oil over medium heat. Add the onions and garlic and sauté until soft and fragrant, about 5-6 minutes.

Mix in the chili powder, oregano, paprika, cumin and sea salt, and stir for about 30 seconds. Add the broth, beans and tomatoes. Bring to a simmer and let it continue for approximately 10-12 minutes.

Using an immersion blender, blend some of the beans, onions and tomatoes, being careful not to blend all of the chunks. I blended about 1/4 to 1/2 so it is a little creamy and thick but chunky too. I used my new immersiona blender, see pic below, but you can use your regular blender as well. Simply take about 2-3 cups of the soup, blend it up in your blender and then add back to the pot. Just be careful becuase the soup can be hot. (If you like a real creamy soup, blend most of it.)

Taste and adjust seasonings (although I didn’t find the need to). Serve with chopped scallions, avocado, fresh tomatoes and/or a small scoop of plain Greek yogurt like restaurtants do. (I added chopped scallions and parsley to mine.) Enjoy!

Note: I love to make a big pot and eat on it for a couple days. COET. (cook once eat twice). Serve with a salad at lunch, with a side of chunky rosemary bread and chicken for dinner. When reheating, you may want to add just a bit more broth or water and then just reheat over medium until warm.