Black Bean Soup

It’s been cold and rainy lately so all I want is soup. This one has been tweaked over time and is super easy, super flavorful and can easily be vegan if you want it!

Black Bean Soup

Serves 6, about 350 calories per serving

Ingredients -

• 4 (15 oz) cans of black beans, rinsed and drained

• 32 oz chicken or vegetable broth

• 2 tbsp olive oil

• 2 celery stalks

• LOTS of the celery leaves (this is important - it adds something to the soup that I can’t quite articulate)

• 2 carrots

• 1 red bell pepper

• 1 chipotle pepper (depending on how spicy you want it, the brand I got is pretty spicy, but if it’s a mild pepper 2-3 will work!)

• 1/2 yellow onion

• 4 cloves of garlic

• 1 tsp salt

• 1 tsp cumin

• 1/2 tsp paprika

• Salt and pepper to taste

Recipe -

• Chop up (small dice) the celery, celery leaves, carrots, bell pepper, onion, garlic and chipotle pepper

• Heat up 2 tbsp of olive oil in a large pot or dutch oven and saute all the diced veggies with a pinch of salt and some pepper

• When the onions start to turn translucent, add the 4 cans of rinsed and drained beans, chicken broth, salt, cumin and paprika and bring to boil

• Once soup is boiling, turn heat to med-low and simmer for 10 minutes

• After 10 minutes, take out 2-3 cups of the soup (less if you like a chunkier soup) and blend with an immersion blender

• Add the blended soup back to the pot and simmer for another 10 minutes

• Add any salt or pepper to taste and enjoy!

I like to garnish this soup with some sour cream or Greek yogurt and some fresh cilantro. Add chips, add cheese, do whatever you want!

Keep your knives and your wits sharp, my friends