Updated: Nov 7, 2019
One of the most therapeutic things I like to do is to make a big pot of homemade soup and having it in the fridge for a few days. Especially when the weather is cold and flu season is looming. One of my new, most favorite go to’s is this perfect and easy Black Bean soup recipe. This recipe is one of the better ones I’ve tried, and takes such a short time to whip together that you can start it and have a bowl ready in less than an hour!
Black beans are actually legumes. Also known as turtle beans because of their hard, shell-like appearance, black beans are, in fact, the edible seeds of the plant.
Black beans are heralded for their high protein and fiber content. They also contain several other key vitamins and minerals that are known to benefit human health.
Not only are they healthy, but, they just taste delicious! especially in this soup recipe. I like to think it's one that The Soup Nazi would be proud to feature.
Here’s the skinny on the recipe:
3 cans of whole black beans, strained
1 can of refried black beans
1 red onion, diced
1 jalapeño, diced
1 red pepper, diced
6-8 garlic cloves, diced (I like as much garlic as I can tolerate, but, this is subjective)
1/4 cup olive oil
1 can fire roasted diced tomatoes
32 oz vegetable broth
1 Tbsp cumin
Salt and pepper, to taste
Full Fat coconut milk
Sliced red onion
1). Saute red onion, jalapeño, red pepper, and garlic in olive oil until soft and slightly translucent.
2). Add broth, tomatoes, cumin, salt and pepper and heat to low boil.
3). Add all beans. Allow to heat to low boil, stirring regularly to make sure refried beans mix in well. Reduce heat and allow to simmer for 20 minutes. At this point, soup is ready, but, I like to cover and leave on the stove top, of possible, just to allow to thicken a bit.
4). Serve hot, and top with avocado, coconut milk, and sliced red onion.