Daily Recipe: Black Bean Soup
It’s good to take advantage of a cold front when it moves through Texas. It’s uncommon for the chilly mornings to stretch into chilly days, so when the forecast has it cold(ish) from morning to night we say it’s time for soup.
Not only is this black bean soup delicious (like we’d post anything NOT delicious on here), it’s also full of black beans so it will fill you up like a good soup should.
Black beans take healthy to a whole new level. Recent research shows that black beans provide support for the digestive tract and promote colon health. They’re also a great source of phytonutrients, which is unusual as our best source of phytonutrients usually come from brightly colored fruits and vegetables.
Here’s a fun fact for you. Brazil grows more black beans than any country in the world, and have even been given an exclusive spot on the Brazilian food pyramid. Down there, they recommend that black beans be consumed at least once a day. Research has linked bean intake to a lower risk of type 2 diabetes, cardiovascular disease and several types of cancer.
Black beans for the win.
This soup will warm you from head to toe, and if you don’t have the time to make soup this afternoon, we will have a delicious bowl waiting for you in the store. Nothing says winter time like a bowl of soup and a beer.
Black Bean Soup
Adapted from All Recipes
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 carrots, chopped
- 1 habanero pepper, deseeded and finely chopped
- 4 cups (30 oz black beans)
- 1.5 cups vegetable broth
- 1/4 tsp cumin
- 1/2 tsp salt
- pepper to taste
Heat the oil in a large pot over medium high heat. Stir in the onion, bell pepper, carrot and habanero pepper and cook 5 minutes, until tender. Mix in 2 cups of black beans and vegetable broth. In a blender, puree remaining black beans until smooth. Mix into the pot. Bring soup to a boil. Reduce heat to low and add in spices. Simmer 20 minutes. Enjoy!