BLACK BEAN SOUP

BLACK BEAN SOUP

Ya'll this soup--is so freaken good. My initial thought was hmmm black beans; they might make me gassy but I really want to try it. Well truth be told, no gas and OH MY GOSH--I made it twice in one week!

So here ya go-  

BLACK BEAN SOUP

Source: Fixate, Beachody On Demand

I added chopped tomatoes on my portion!

• 2 tsp. olive oil 
• ½ cup chopped bell pepper  
• ½ cup chopped onion
• 3 cloves garlic, finely chopped 
• 2 cups canned black beans, drained, rinsed 
• ½ tsp. ground cumin 
• ½ tsp. ground smoked paprika 
• ¼ tsp. sea salt (or Himalayan salt) 
• ¼ tsp. ground black pepper 
• 2 cups low-sodium organic vegetable broth 
• 2 tsp. cornstarch + 2 tsp. water (combine to make a slurry) {I did not do this FYI}
• 1 tsp. apple cider vinegar 
• 2 tsp. chopped fresh cilantro --garnish {I did not do this}
• 2 tsp. vegan sour cream--garnish

1. Heat oil in pan over medium heat until fragrant. 

2. Add bell pepper and onion; cook, for 4 to 5 minutes, or until onion is translucent. 

3. Add garlic; cook, 

4. Add beans, cumin, paprika, salt, pepper, and broth. 

Bring to a boil, stirring occasionally. 

Reduce heat to medium-low. 

5. Add cornstarch mixture. 

Bring to a gentle boil; stir occasionally, for 1 minute, or until sauce has thickened. 

Remove from heat. 

6. Add vinegar. Puree with immersion blender or throw it in your Ninja like I did.

 7. Divide evenly between four serving bowls. 

Top each with ½ tsp. cilantro and ½ tsp. sour cream, if desired.

For my ladies using container counts: 1/2 Green, 1 Yellow, 1/2 TSP, 4 servings 

My boys eat what I eat--for the most part except when they ask for Mac & Cheese!

Do your kiddos eat the same meals you eat?! 

XO, 

Kaitlin