Black Bean Soup

Black Bean Soup

Once fall hits, this soups is on regular rotation in my house. It is chock full of veg and is warm, soothing and filling. Plus for the non It is a great base for whatever you want to add - roasted chicken, sausage, rice, etc.

Prep time: 20 minutes       Cook time: 30 minutes

 Ingredients:

• 2 TBSP olive or avocado oil

• 1 medium yellow onion, peeled and chopped

• 2 celery stalks, finely chopped

• 1 4 oz. can roasted green chiles, drained and rinsed

• 2 cups spinach or kale, chopped

• 2 cloves garlic, minced

• 1 tsp each of cumin, coriander, oregano

• 3 1/2 cups black beans (or 2 cans, rinsed and drained)

• 3 cups veggie or chicken broth (homemade or low-sodium if store bought)

• 1 tbsp lime

• 1/4 cup chopped cilantro

• Sea salt and black pepper, to taste

Directions:

1. In a large pot over medium heat, heat the oil and then add in the onions, carrots, celery and a pinch of salt. Sauté, stirring occasionally, for about 10 minutes or until the veggies begin to soften. Add in the spinach or kale and green chilies and sauté a couple more minutes.

2. Add in the garlic and spices and sauté for a minute to “cook” the spices.

3. Add the beans and the broth and bring to a boil. Reduce heat to medium and let simmer gently for 20-30 minutes. I leave the lid on for the first 20 minutes and the lid slightly ajar for 5-10 minutes if if it seems really liquidy (we prefer a thicker soup).

4. You can leave the soup as is or use an immersion or potato masher to blend/mash a small portion of the soup (I like to do this). Stir in the lime and cilantro and taste for any salt and pepper you want to add.

5. Serve with all your favorite fixins - avocado, sour cream/yogurt drizzle and tortilla chips are always must haves in our house. Leftovers keep well in the refrigerator for a couple of days and this can also be easily stored in the freezer.