Black Bean Soup
Okay let’s talk about Lent. How tired does everyone get of the typical fish fry or grilled cheese?? How can we mix it up and not break the bank..? Cause lets be honest fish isn’t cheep... especially nice fish!!
Fish is great for a few weekends during lent but again when trying to feed an entire family on a budget beans are just more affordable!! But obviously we want our food to be full of flavor. This isnt your typical black bean soup. there is nothing I hate more than tasting a bland soup!
So! I foubd a way to hide a bunch of veggies and a bunch of unbelievable flavors with in this simple and cheap soup! ALSO ITS COMPLETELY VEGAN!! Woohoo!
Alrighty time for the recipe!
- 1 large yellow onion
- 3 stalks of celery
- 1 full large carrot peeled
- 4 cloves of garlic peeled and smashed
- 2 16 oz cans of black beans
- 1 8 oz can of black beans
- 1 peeled and chopped jalapeño ( de seed or only use half of you're not down with the spice)
- 1 container of low sodium veggie broth.
- garlic powder
- onion powder
- smoked paprika
- sea salt
- 1 tablespoon corn starch.
- 1 table spoon lemon juice
- 1 cup water
- 1 table spoon of olive oil.
1. Rough chop all the veggies and sautéed in high heat with olive oil in your soup pot. Salt and season all the veggies until you can smell the seasonings you’re adding.( I always love a lot of cumin in this recipe. It brings out such a unique flavor profile! But to each their own!)
2. when onions are translucent and everything is fragrant, add the veggie broth and bring to a boil.
3. once everything has come to a boil cover with lid and turn down to simmer. Allow all the flavors to simmer for about 20 min.
4. Add canned beans with the liquid.
5. continue to simmer until beans are heated all the way through. Another 20 min or so.
6. After the beans are heated through you’ll take your immersion blender and blend until everything is creamy and smooth. If you don’t have an immersion blender you can carefully transfer the soup to a regular blender or food processor and blend until smooth. When smooth you can transfer back to the pot and continue to heat.
7. Once The blended mixture is back on the stove top you’ll want to continue to heat. while that is heating, in a separate bowl, you mix one tablespoon corn starch with 1 tablespoon of lemon juice. then you’ll add that to your soup mixture and bring it back up to a boil so that it can thicken.
8. After it has slightly thickened you’ll want to taste test and see if it needs any other seasonings. If it is too thick you can start slowly adding a little water.
9. Once the flavors are right where you desire them allow it to simmer as long as you’d like to really nail in those flavors. Then you’re ready to serve.
10. You can top with anything like Sour cream, salsa, cheese fresh cilantro, tortilla strips etc. you can serve it on top of rice ( I prefer cilantro lime rice) or you can serve it with warm garlic bread to dip in the soup!