Spicy Black Bean Soup

Spicy Black Bean Soup

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.

Spicy Black Bean Soup

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?!

Spicy Black Bean Soup

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

Spicy Black Bean Soup

Don’t let my crude sense of humor stop you from making this amazing soup!

As always,

Bon Appeteek

Prep time: 5 minutes
Cook time: 25 minutes
Servings: 8

The Players: 

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

The Rules: 

  1. 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.
  2. Transfer the first seven ingredients to the pot and cook for 5 minutes, stirring occasionally.
  3. 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.
  4. 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)

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