See Sarah Making Black Bean Soup Here– Easy + Healthy!
Just loving this little winter recipe lately, especially for all the variation possibilities that you can tweak and twist to your own liking. Take the basic recipe below and embellish however you’d like.
Other great additions could include: avocado, organic ground turkey, chicken or beef, organic sausage, red chili flakes, extra hot sauce, green chilis, shredded carrots or other chopped veggies, quinoa or brown rice, grated organic cheese or a dollop or organic, full fat sour cream.
Black Bean Soup:
3 (15 oz) cans black beans, or 3 cups dried black beans, soaked overnight and cooked
1/2 onion, chopped
2 cloves garlic, chopped
1 (28 oz) can diced tomatoes
3 cups organic chicken or veggie broth
2 tsp cumin
1.5 tsp italian seasoning or dried thyme
1.5 tsp hot sauce
1. In a large soup pot, add a dollop of olive oil and let the pan warm. Add onion, garlic and thyme and sauté until onion softens, approx 3-4 minutes.
2. Rinse and drain black beans and add with 3 cups broth, tomatoes, cumin and hot sauce. Stir to combine. Bring soup to a boil, then reduce to a simmer and let cook away for 15 mins (or more) as it thickens.