Black bean soup is a family favorite in our house! It freezes well and makes for a great lunch or dinner. Even my kids like it! I make them grilled cheese or get crusty bread and they use the soup as a dip. YUM!!!!
Here's a great Black Bean Soup from Beachbody.com.
Black Bean Soup
Total Time: 9 hrs. 48 min.
Prep Time: 15 min.
Cooking Time: 1 hr. 33 min.
Yield: 6 servings, about 1½ cups each
Prep Time: 15 min.
Cooking Time: 1 hr. 33 min.
Yield: 6 servings, about 1½ cups each
Ingredients:
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)
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)
Preparation:
1. Place beans and 3 cups water in a large saucepan. Soak for six hours to overnight. Drain and rinse beans.
2. 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.
3. Add salt and pepper if desired; cook, stirring occasionally, for 10 minutes, or until beans are very tender.
4. Place half of bean mixture in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth.
5. Return blended soup to saucepan; cook, on medium-high heat, for 2 to 3 minutes or until hot.
6. Serve with a splash of hot sauce if desired.
1. Place beans and 3 cups water in a large saucepan. Soak for six hours to overnight. Drain and rinse beans.
2. 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.
3. Add salt and pepper if desired; cook, stirring occasionally, for 10 minutes, or until beans are very tender.
4. Place half of bean mixture in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth.
5. Return blended soup to saucepan; cook, on medium-high heat, for 2 to 3 minutes or until hot.
6. Serve with a splash of hot sauce if desired.
This recipe could easily be made in a crockpot as well. Simply follow the preparation instructions as stated above until step 2. Then place all ingredients in a crockpot and cook on high for 2-3 hours or low for 6 hours.
If you are following a Team Beachbody program here are the equivalents for your meal plan:
If you are following a Team Beachbody program here are the equivalents for your meal plan:
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