Black Bean Soup

When it’s cold outside I just want to nourish myself and my family with a delicious warm soup or stew! Black beans are my favorite legume, so try this the next chance you get!Makes about 6 servings:

Ingredients 

• 3 (15-oz.) cans organic black beans, drained and rinsed, or about 5 cups soaked, and prepared black
• beans (prepare to package directions)
• 2 Tbsps avocado oil, or extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 ribs celery, diced
• 1 red bell pepper, diced
• 3 cloves fresh garlic, minced
• 1 Tbsp. minced jalapeños
• sea salt and freshly ground black pepper
• 1 tsp. chili powder
• 1 tsp. ground cumin seed
• 1 qt. bone broth
• 1 jar 14-1/2 ounces diced tomatoes with green peppers, undrained
• 1 bay leaf
• 1/4 cup Greek yogurt
• 1 avocado, sliced for garnish
• 2 Tbsp chopped fresh cilantro, for garnish
• fresh lime wedges

Instructions:

Remove 1 cup black beans from the rest, and mash that 1 cup of beans, leaving the remaining beans whole, set aside.

Heat oil, in a large pot over medium-high heat.

Add onion, celery, and red pepper, then cook until soft and translucent, stirring occasionally, for about 4-5 minutes.

Add jalapeños, garlic, and seasonings (chili powder, cumin) and cook until fragrant, about 2 minutes more.

Add black beans including mashed beans, broth, tomatoes and bay leaf and bring to a boil.

Reduce to a simmer and let cook on low until slightly reduced, about 15 minutes. Remove bay leaf.

Taste and season with sea salt and freshly ground black pepper if desired.

Serve with a dollop of yogurt, sliced avocado, lime, and cilantro.

Enjoy!

❤Rachel

Best EVER Black Bean Soup Recipe

Category Dinner

Ingredients

• 3 (15-oz.) cans organic black beans, drained and rinsed, or about 5 cups soaked, and prepared black beans (prepare to package directions)
• 2 Tbsps avocado oil, or extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 ribs celery, diced
• 1 red bell pepper, diced
• 3 cloves fresh garlic, minced
• 1 Tbsp. minced jalapeños
• sea salt and freshly ground black pepper
• 1 tsp. chili powder
• 1 tsp. ground cumin seed
• 1 qt. bone broth
• 1 jar 14-1/2 ounces diced tomatoes with green peppers, undrained
• 1 bay leaf
• 1/4 cup Greek yogurt
• 1 avocado, sliced for garnish
• 2 Tbsp chopped fresh cilantro, for garnish
• fresh lime wedges

Instructions

1. Remove 1 cup black beans from the rest, and mash that 1 cup of beans, leaving the remaining beans whole, set aside.
2. Heat oil, in a large pot over medium-high heat.
3. Add onion, celery, and red pepper, then cook until soft and translucent, stirring occasionally, for about 4-5 minutes.
4. Add jalapeños, garlic, and seasonings (chili powder, cumin) and cook until fragrant, about 2 minutes more.
5. Add black beans including mashed beans, broth, tomatoes and bay leaf and bring to a boil.
6. Reduce to a simmer and let cook on low until slightly reduced, about 15 minutes. Remove bay leaf.
7. Taste and season with sea salt and freshly ground black pepper if desired.
8. Serve with a dollop of yogurt, sliced avocado, lime, and cilantro.

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