Easy Black Bean Soup
This black bean soup recipe is very easy to throw together in just a few minutes. I love serving this with a baked potato or over a whole grain such as rice or quinoa.
1 onion, diced
1 green pepper, diced
1 jalapeño pepper, seeded and diced
5 garlic cloves, chopped
1 Tbsp coconut oil
2 15-ounce cans black beans, drained and rinsed
1 cup organic corn, frozen or fresh
1 cup low-sodium vegetable broth
2 cups jarred salsa (I use Green Mountain Gringo salsa)
4 Tbsp roasted and chopped green chiles
1 tablespoon chili powder
1 teaspoon cumin powder
1/4 cup cilantro, chopped (garnish)
Sauté the onions, green peppers, jalapeno, and garlic in coconut oil until tender. Add the black beans, vegetable broth, salsa, green chiles, chili powder, and cumin powder. Cook over medium heat for 10–15 minutes. While the soup is cooking, scoop out half of the soup and process in a blender until smooth and creamy. Add the pureed mixture back into the pot with the beans. Stir in the corn and continue cooking for another 5–10 minutes over low/medium heat. Serve warm and garnish with cilantro.
Note: You can also use an immersion blender and blend half the soup in the pot instead of transferring it to a blender.