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Black Bean Soup

IMG_0370As it starts to get colder out, there is nothing more comforting than a steaming hot bowl o’soup. I love playing around with ingredients when it comes to soup!  Here I’ve decided to pair black beans with sweet potato and some spices to create a savory dish with a hint of natural sweetness.
You can use either canned black beans (just be sure to read the label and buy a brand that does not contain added chemicals, and drain and rinse the beans very well) or you can use dried black beans. If using the dried variety, make sure to soak it overnight, and discard the water before cooking. Too cook, bring a pot of water to a boil, add the beans, and reduce to a simmer. Simmer for about 2 hours or until they are tender.

Enjoy!

You’ll need:

  • 2 Tablespoons good oil (such as cold pressed coconut oil)
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 2 garlic cloves, minced
  • 2 cups cooked black beans (or a 19 oz can)
  • 1 large sweet potato, diced
  • 1 Tablespoon tomato paste
  • 1 ½ teaspoons cumin
  • 1 teaspoon sea salt
  • ½ teaspoon each: chili powder and oregano
  • 4 cups water

Directions:

In a large pot, over medium heat sauté the onion and carrot until onion is translucent, add garlic and sauté another minute. Add the rest of the ingredients except for the water and sauté for another 5 minutes, stirring frequently. Add water, bring to a boil, reduce heat and simmer covered for about 20 minutes or until sweet potato is tender. Puree in a blender or with a hand held blender. Can add more water if consistency is too thick. This soup freezes well.

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