Black beans are an amazing source of protein and fiber. I like adding beans to salads, tacos, burritos, pretty much any Latin American food. Why not make beans the star of a dish?
If anyone truly knows me they know that I am OBSESSED with soups.
I could eat some variation of soup or stew Every. Single. Day. I was inspired to create my own black bean stew, by my fit and fab friend Rebecca. I was talking with Rebecca today and she told me she was going to meal prep for the week –one of those meals was a chipotle black bean soup. Doesn’t that just sound fantastic?!
At least I thought so and I decided to take a look in my pantry and dream up a vegan-friendly, hearty, SPICY, black bean soup for my own Sunday meal-prep. You know what they say:
“Beans, beans, the musical fruit
The more you eat, the more you toot
The more you toot, the better you feel
So we have beans at every meal!”
~Elementary school children
Don’t let my crude sense of humor stop you from making this amazing soup!
Prep time: 5 minutes
Cook time: 25 minutes
1 T coconut oil
1 red onion, diced
2 stalks of celery, chopped
1 green bell pepper, chopped
1 orange bell pepper, chopped (or any other color you have on hand)
2 carrots, sliced
1 jalapeno, minced (I included the seeds)
3 cloves garlic, minced
14.5 oz can fire-roasted tomatoes
3 x 15 oz can low sodium black beans, drained not rinsed
4 C low sodium vegetable stock
1 T ground cumin
1 t chili powder
sea salt to taste
Optional toppings: cilantro, avocado, scallions, cotija cheese, lime, salsa, sour cream, cooked rice/quinoa/cous cous
- Preheat a dutch oven or large stock pot over medium-high heat. Once the pot is hot, add 1 tbsp coconut oil and allow to melt.
- Transfer the first seven ingredients to the pot and cook for 5 minutes, stirring occasionally.
- Add the remaining soup ingredients to the pot, stir to combine, and turn burner to high heat. Bring the soup to a boil then cover with lid. Cook for 15 minutes, stirring occasionally.
- Turn the burner off and remove the pot from the heat. Using an immersion blender, puree some of the soup to desired consistency. (Note: you can use a food processor or blender to puree the soup, but you will need to allow the soup to cool first)