This black bean soup has tons of flavor, a spicy kick, and it makes great leftovers!
Black Bean Soup
This black bean soup is full of flavor and has just a hint of spice.
- 1 cup dry black beans sorted, washed
- 5 cups water divided use
- 3 cups low-sodium organic vegetable or chicken broth
- 2 medium celery stalks chopped
- 2 medium carrots chopped
- 1 medium onion chopped
- 2 cloves garlic chopped
- 1 medium jalapeño seeded and deveined, chopped
- 1 tsp. ground red pepper (optional)
- ½ tsp. chili powder
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- Sea salt and ground black pepper to taste; optional
- Hot pepper sauce (like Tabasco) to taste; optional
Place beans and 3 cups water in a large saucepan. Soak for six hours to overnight. Drain and rinse beans.
Place beans, remaining 2 cups water, broth, celery, carrots, onion, garlic, jalapeno, red pepper, chili powder, coriander, and cumin in saucepan; bring to a boil over medium heat. Reduce heat to medium-low; cook, stirring occasionally, for 60 to 80 minutes, or until beans are tender.
Add salt and pepper if desired; cook, stirring occasionally, for 10 minutes, or until beans are very tender.
Place half of bean mixture in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth.
Return blended soup to saucepan; cook, on medium-high heat, for 2 to 3 minutes or until hot.
Serve with a splash of hot sauce if desired.
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2B Mindset Plate It!
Add a protein and more veggies to make a great lunch. Add more veggies to make a great dinner for the vegan plan (prepare with vegetable broth).
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