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