Nothing is more warming than a hot bowl of soup on a chilly day, nothing more nourishing than bone broth, in any form.
We eat soup once or twice a week, sometimes more, in the fall and winter months. I’ve been wanting to share this one for quite some time now.
My black bean soup recipe is a melding of this one from allrecipes.com and Rachel Ray’s. I didn’t love some of the veggies (celery) in Rachel’s version, and I did love the seasonings in the allrecipes.com version. A little here, a little there, and voila!
A simple, vegetable-laden, meatless or chicken stock based soup that we could eat once a week. Some of the beans and veggies are pureed, so it’s kid-friendly to boot.
- 1–2 Tbs. oil (extra virgin olive (use the code STEWARDSHIP for 10% off at that site!) or coconut oil)
- 1 chopped onion
- 1 chopped red pepper
- 2–3 cloves garlic, minced
- 1 chopped jalapeno (to taste)
- 3 carrots, chopped or sliced
- 1–2 tsp. chili powder
- 2 tsp.-1 Tbs. ground cumin
- 4 c. homemade chicken stock (or use the “broth” from cooking dry beans, with or without adding extra veggies for flavor)
- 3 cans or ~6 cups cooked black beans
- 1 15-oz. can (or home canned pint) diced or whole tomatoes
- 1 c. frozen corn (optional)
- 1/4 tsp. ground pepper
- 1/2 tsp. salt, if using unsalted broth
- In a large pot, heat oil over medium and cook onion and peppers for a few minutes until soft.
- Mince garlic 5-10 minutes before adding to pot for best nutrition.
- Add garlic, carrots, and all spices and cook and stir for one minute.
- Pour in the broth, 2 cups (or 1 can) of beans, corn and pepper.
- Bring to a boil.
- The can of tomatoes and remaining beans need to be pureed before adding to the pot. I like to do this in the can or jar with my stick blender, but a food processor or blender works well too.
- Add to the pot, and once everything is boiling, reduce the heat to low.
- Cover and simmer for 10-15 minutes until the carrots are tender.
- New option: I tried adding 2/3 of the beans to the pot along with the tomatoes, then blending everything right in the pot with my stick blender. I added the final two cups of beans whole. The resulting soup is not as appetizing to look at, but the taste is the same and more vegetables were pureed, so more got past the kid-meter.
Serves at least 8. Easy to double!
Cost: $3-4 for the whole pot, under 50 cents a serving.
Serve with a dollop of sour cream or guacamole on top and some shredded cheese to pass at the table.
Our favorite side for this Mexi-style soup is cheese quesadillas on homemade whole wheat tortillas. They make the best dippers!
Crunchy tortillas chips also go perfectly next to the black bean soup, and there’s nothing wrong with a simple piece of sourdough toast (check out my honey whole wheat sourdough bread, an instructional video in the Traditional Cooking School sourdough eCourse).
RELATED: Bean Soup in the Instant Pot
Can I just say that I was thrilled to get our legumes back after going no-grains whole hog, and this soup was the first dish I made? Yum.
As you can see in the photo, the toppings can take this from a meatless Lenten Friday sacrifice (not really) to a gourmet indulgence. Try anything that makes sense for Mexican food!
My son Paul wrote a real cookbook!
He and 4 friends have published a cookbook by kids, for kids, all healthy foods — Chef Junior.
This recipe is one that inspired him to tweak it for the book!
If you want to see how kids write to kids and get some fab bonuses for supporting these 5 teen authors, buy the book and then redeem the bonuses the kids created!