Black Bean Soup
2 (16oz.) Cans Black Beans, or 2 cups Dried (rehydrated & cooked)
1 Med. Onion
1 Tsp. Cumin
3 Cloves Garlic, minced
1/3 Cup Red Pepper
1/3 Cup Green Pepper
2 Tbsp. Coconut Oil
1 Cup Chicken Broth, or Veg Broth for Vegetarian
2 Cups Med. Salsa
2 Tbsp. Lime Juice
Instructions:
In a 4 Qt. Saucepan at med. heat, cook onion, garlic, cumin and peppers in oil until onion is tender. Remove from heat. In a blender puree 1 can of beans and it’s liquid. Add to the pan in batches the pureed beans and chicken broth. Stir in remaining beans and salsa and lime juice. Heat mixture to boil then reduce to low heat. Let simmer for 30 minutes on low stirring occasionally. Ladle 1 cup of the soup into each bowl and top with a dollop of plain yogurt and whole wheat tortilla chips crushed up. It’s also good with rice mixed in for a change.
About Rachel Brewer
I am a daughter, sister, wife, mother, and friend. My journey is to find balanced health in my life spiritually, emotionally, and physically. Reaching out to others through the sharing of information and encouragement through daily life and my website www.puregoodness.net.
21 day vegan | PureGoodness
5 for 5′s: Black Beans – pure goodness
I was just wishing I had mom’s recipe for black bean soup!!! Yum! WIll definitely try this!
This is it!!
originally came from our cousin Missie, then I gave it to mom and she perfected it!!!