I might be a bit on a soup kick.  I can’t really help myself.  Other than my usual obsession with it, and need to eat it regularly, hubby bought me these soup crocks for Christmas.  Of course I had to make soups!!  I always find it hilarious when he tells my Mom what I want for Christmas, and it’s a steam mop, or some kitchen linens and dishes.  She is always so scared that she is getting me the worst gifts, until she see’s me open it and I freak out.  And I mean Freak.Out.  That steam mop is still one of my favorite things!!

I have always loved the Panera black bean soup.  And have been meaning to make a homemade version for some time.  Then I got a super lovely email from a girlie looking for a black bean soup recipe.  I was on it!!

The bonus was that this came out so great, and made so much, I have been feasting on it for about a week.  Which means it was even cleanse friendly!!  And nice and filling.

Health highlight of black beans: Aside from being delicious, black beans are also really good for you.  Their dark skin of black is a great source of many phytonutrients and antioxidants, in fact some studies suggest black beans are higher than other legumes in antioxidants.  They are very good for digestion, and can support a healthy digestive tract.  Black beans are also high in folate and magnesium which are both nutrients that play important roles in prevention of heart disease.

Black Bean Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 6 cups Vegetable Broth
  • 2 Bell Peppers (diced)
  • 2 small Onions (diced)
  • 3 Carrots (diced)
  • 2 ribs Celery (diced)
  • 3 (15 oz) cans Black Beans (drained and rinsed)
  • ½ teaspoon Cumin
  • ½ teaspoon Chipotle Chili Powder (optional – it is a little spicy, but adds a lovely flavor)
  • Salt and Pepper (to taste)
  1. In a large pot add the veggie broth, peppers, onions, carrots, and celery
  2. Bring to a boil
  3. Reduce to a simmer and cook about 15 minutes, or until the carrots are tender
  4. Add the black beans, cumin and chipotle powder
  5. Taste for seasoning, add salt and pepper to taste
  6. Bring back to a simmer (warm up the beans)
  7. Remove 3 cups of the soup and add to a blender
  8. Puree until smooth (be careful since it will be hot)
  9. Stir back into the soup
  10. Ladle out and serve!!
For a thicker soup, puree more of the mixture, for thinner you can skip the puree step. If you have picky eaters you can puree all but one of the cans of beans, and add that in last. Then the veggies are hidden and it still tastes fabulous!! :)


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