Simple Black Bean Soup

This is a great new recipe that I tried. I love that it is simple AND it tastes sooo good. You can eat this alone, or pair it with a ton of different things. Put it over rice, eat it with a tortilla, really with anything mexican.


(photo courtesy of vegan piggy)

Simple Black Bean Soup

4 Cans Black Beans
2 Cups Chicken Stock
1 Can Diced Tomatoes
1 T. Olive Oil
3 Cloves Minced Garlic
1 Diced Medium Red Onion
2 Sliced Carrots
1/2 C. Fresh Herbs, chopped such as Cilantro or Parsley
1 t. Cumin
1 t. Chili Powder
1 t. Smoked Paprika (or regular, whichever you have)
Salt and fresh ground pepper to taste (if you don't know the benefits of fresh ground pepper yet, I STRONGLY encourage you to start using it)


-Place half of beans and tomatoes in food processor and process until smooth.
-Heat olive oil over medium heat. Add garlic, onion and carrots. Sauté until tender.
-Add broth, spices, bean puree and the rest of the beans to the mix.
-If you like a more brothy soup, add 1/2 - 1 cup more stock. If you like a thicker soup, reduce broth from 2 cups to 1 1/2 cup, or leave as is.
-Reduce to low heat. Cover and simmer about 20 minutes, stirring every once in a while to prevent the beans from burning at the bottom of the pan.