Here is a great recipe I got from a friend. It’s easy, healthy, chock full of fiber (TIP: never pass up an opportunity to use the word “chock”). And, if it matters to you, it’s vegan, too!

Black Bean Soup

1 tbsp coconut oil* of your choosing (*as many already know, coconut oil is my thing. If it’s not convenient, EVOO will do, but simmer at lower heat)
1 small diced onion
1/2  jar roasted red peppers
2 15 oz cans of low sodium black beans (or soak your own – takes a little time and patience)
1 cups organic salsa (choose your own heat)
1 1/2 cups vegetable stock
1 1/2 tsp ground cumin (if you love warmth, make it 2 tsp)
ground black pepper, optional, to taste

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.

Topping Suggestions
Avocado, diced tomatoes, cheddar cheese, cilantro, sour cream, sliced lime.

Serves 4

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