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.
- In a large pot add the veggie broth, peppers, onions, carrots, and celery
- Bring to a boil
- Reduce to a simmer and cook about 15 minutes, or until the carrots are tender
- Add the black beans, cumin and chipotle powder
- Taste for seasoning, add salt and pepper to taste
- Bring back to a simmer (warm up the beans)
- Remove 3 cups of the soup and add to a blender
- Puree until smooth (be careful since it will be hot)
- Stir back into the soup
- Ladle out and serve!!