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Antioxidant-Packed Black Bean Soup

With this delicious and lightning fast meal, all of your "What should I make?" questions are answered. This recipe yields 4 small servings or 2 heaping servings.

Prep Time: 10 min.

Cook Time: 20 min.

Yield: 4-5 cups of soup

  • 1 Tbsp of olive oil

  • 1 clove of garlic, chopped

  • 1/2 a medium yellow onion, roughly chopped

  • 2 - 15oz cans of Black Beans (no salt) drained and rinsed

  • 2-3 cups of Broth (Chicken or Vegetable)

  • 1 whole piece of a jarred Fire-Roasted Red Pepper

  • 1/2 tsp of ground Cumin

  • 1/4 tsp Cayenne Pepper ground

  • 1/4 tsp Red Pepper flakes

  • Salt 1/4 tsp or to taste

Optional Toppings:
  • Chopped Parsley

  • Chopped Cilantro

  • Sour Cream

  • Brown Rice

  • Avocado

1. In a medium pot, add olive oil. Turn burner on medium heat.
2. Add garlic and onion. Cook until softened but not browned.
3. Add 2 cups of Broth and remaining ingredients to the pot. Bring to a simmer.
4. Turn off the heat and blend the soup with an immersion blender or a regular blender. Blend to desired consistency. Be careful of hot splatter!
5. Serve alone or with a combination of toppings.
*Note: If soup is too thick, add more Broth to thin it out.
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