Black Bean Soup

Black Bean Soup

Blogmas Day 12

Since the weather is frigid with no signs of going up, I've decided it's time to make my black bean soup again. It's a warm, hearty, and filling meal that satisfies everyone (unless they are stubborn like my brother who refuses to eat black beans just to be difficult).

I discovered my love for cumin in this recipe (well not really. I just figured out that the name of the spice that I taste in everything I love was cumin. Oddly I had never matched the smell and taste to the name). I also added my own element of spice to this recipe.

Soup is really easy to make so feel free to get creative with it :) Don't like something in it? Don't put it in or sub it with something you do like. That's my motto anyway haha

Black bean soup and open faced cheese toast.

Recipe

Yield: about 6-8 cups. Believe me you don't need too much of this to feel super full.

Ingredients

• 2 cloves garlic
• 2 tbsp onion powder (Or use 1 medium onion)
• carrots (optional)
• celery stalks (optional)
• 2 (15-oz) cans black beans, no salt added
• 1 (6oz) can Contadina tomato paste
• 1 tbsp canola oil
• 2 tbsp chili powder
• 4 tsp ground cumin
• 2 tbsp cayenne pepper (optional)
• 4 cups low-sodium vegetable broth (chicken broth can be used as well)
• 1 (8 ¾-oz) can whole kernel corn or 1 cup thawed frozen corn (optional)
• salt and black pepper to taste

Directions

1.  Peel and mince garlic. (Peel and chop onion, if using real one)
2.  Rinse carrots and celery Peel and chop carrots. Chop celery.
3.  Using a colander, rinse and drain black beans. Blend the tomato paste and half the black beans together, reserving the rest for later.
4.  In a large pot over medium heat, heat oil. Add garlic, onion powder/ onion, carrots, and celery. Cook, stirring occasionally, until garlic is golden (or onion is softened), about 5 minutes. 
5. Add chili powder and cumin. Cook, stirring, for 1 minute. 
6. Add tomato paste bean mixture, broth, and corn. Bring to boil. Reduce heat and simmer until vegetables are tender, 10-15 minutes more. Stir in cayenne pepper, salt and black pepper.

Enjoy! Just so you know, all of my measurements are just guesstimates. I really did everything by eye and taste so feel free to tweak it to your own taste! I will definitely ass the celery, carrots, and corn to it next time :) This recipe is naturally gluten free, vegetarian, and vegan. :) Plus the spice of the cayenne pepper will add a kick to your metabolism.

love always,

xo