One of my favorite ways to help out my family, friends, and neighbors when they need an extra hand is to take them dinner. It’s easy for me to do, and super helpful for those that need it. Plus, I have had neighbors bring me dinner in the past, and it was so nice, especially just after having a baby…so I figure I should give back :).
This Black Bean Soup is my go-to recipe when I am cooking for others. It taste fabulous, it is super simple to make, it feeds a crowd, it’s nutritious and made with wholesome ingredients, it’s great to serve to people with food sensitivities (it’s vegan, nut free, dairy free, gluten free, and peanut free), and most importantly everyone LOVES it! I take it to get togethers all the time, and am taking it to a family party later on this month.
I strongly suggest, boldly recommend, highly advocate garnishing the soup with my Roasted Sweet Potato Salsa. The salsa and the soup were just meant to be together, and it takes the soup from being good to being outrageously delicious!!! Trust me on this one, and do it!
- 4 (15 ounce) cans black beans, drained and rinsed
- 2 tsp coconut oil
- 1 red pepper, chopped
- 4 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 garlic cloves, chopped
- 4 cups water
- 2 tsp cumin
- 2-3 tsp salt (I like to start with 2 tsp and add as needed)
- 1 tsp chili powder
- Juice of 1 lemon
- In a large pot melt the coconut oil and add the pepper, onion, carrots, celery, and garlic
- Saute until vegetables are tender crisp (add 1-2 Tbsp of water if needed to the pot)
- Add cooked vegetables, 4 cups water, and half of the beans to a blender
- Blend until smooth and return content to the large pot
- Add the remaining beans, cumin, salt, chili powder, and lemon juice to the pot
- Allow to simmer for 20-30 minutes
- Garnish with Roasted Sweet Potato Salsa (link above) and serve
- Calories: 144 Fat: 1 gram Carbs: 25 grams Protein: 8 grams