Soup is also a great way to satiate your appetite, all the while nourishing your body. And this soup packs a big punch on the nutrition scale. Black beans are full of phytonutrients and provide over half of your daily requirements for fiber and 1/3 of your requirements for protein! Plus, this soup is full of brightly colored vegetables and or course, tastes fantastic!
Rainy Day Black Bean Soup
1 Tbsp Olive Oil
4 cloves garlic, sliced
1 small red onion, coarsely chopped
1 red or orange pepper, coarsely chopped
1 green pepper, coarsely chopped
2 medium carrots, peeled and chopped
1 tsp cumin
1 tsp chili powder
1 tsp oregano
1 tsp basil
2 cans (15 oz) black beans, rinsed and drained
2 small cans tomato paste
4 cups “no salt added” chicken broth
water (optional – see directions)
sea salt and pepper to taste
Saute garlic in olive oil for 2 minutes. Add onion, peppers and carrots and saute until the onions are translucent. Add spices and saute for additional 2 minutes. Add broth, beans and tomato paste and bring mixture to a boil. Reduce heat and simmer for 20 minutes. Use a hand immersion blender to puree the soup until no big pieces are left (alternatively, transfer to a blender and blend on low). If soup is too thick, add water until desired thickness is reached. Add sea salt and pepper to taste. Remove from heat and let stand 10 minutes before serving. Makes lots (about 6-8 big bowls).
The Mad Radish says: Freeze this soup in small containers to easily throw in your lunch bag! It will be a great cold pack and will thaw slowly during the morning.
The Snobby Wasabi says: Ahhh soup… Great for a rainy day. Although, so is bringing in my personal masseuse or pedicurist for a relaxing spa day in the comfort of my own mansion.