Black beans are extremely healthy and a good source of protein. Our digestive tract also loves beans. In fact, just one serving of means provides 15 grams of fiber. This recipe is good for a cool night and makes for great leftovers, too.
Apple Types: This recipe is a little low on fat for you. A couple things you can do to increase the fat content is add a little more oil, or give your soup a dollop of sour cream. Don’t add any crackers or bread-products as a garnish or side dish. You’re getting enough carbohydrates from the beans alone.
Athletes Types: Enjoy as is, but if you find yourself reaching for the salt shaker or some cheese to sprinkle on top, hold off. Keep this recipe lower on the sodium side.
Babyface & Pear Types: You two can enjoy this recipe as is. Babyface types, this should be just what you need if having for dinner. Pear types, you might need to eat a little more on the side, like a leafy green salad. If you’re going to add any cheese or sour cream to the top, keep it low fat.
1 tbsp coconut oil of your choosing (substitute EVOO)
1 small diced onion
3/4 c. roasted red peppers*
2 15-oz cans of low sodium black beans (or soak your own – takes a little time and patience)
1 c. organic salsa (see body type descriptions)
1 1/2 c. vegetable or chicken stock
1 1/2 tsp ground cumin
ground black pepper, optional, to taste
*Store-bought roasted red peppers are available fully prepared in glass jars in any grocery store.
Heat oil, then add diced onion and roasted red pepper to soup pot. Cook over medium heat until onions are translucent.
Add 1 can of the black beans, salsa, veggie stock and cumin. Stir and blend (easiest with an immersion blender).
After blending, add the other can of black beans and bring to boil. Remove from heat.
Serve with or without toppings.