Since it’s gotten cooler, I have found myself buying a bowl of the Cuban Black Bean Soup at Whole Foods a couple times a week for lunch. I adore this soup. It’s so rich, satisfying and healthy. And, I’m kind of addicted.
Feeling inspired by this beany goodness, I decided to whip up a black bean soup last night for dinner. I found loads of recipes involving soaking beans as well as blending all or part of the cooked soup. They all looked delish, but during the week I am the number one fan of one pot cooking. Not to mention avocado + cheese garnishes.
Being that it’s HBN, you can feel great about fueling your bod with this healthy, fibertastic and nutrient filled dish. The flavor and benefits are countless. I tend to just throw things together when I cook and everyone’s taste is way different, so play around with spices and proportions as you please.
Spicy + Savory Black Bean Soup
The goods [for the soup]:
2 tbsp. extra virgin olive oil, + 1-2 tbsp. to add during cooking
1 red, yellow or green pepper, diced [I used green]
4 garlic cloves, finely minced
1 medium red onion, chopped
1.25 c. low-sodium vegetable broth, + extra if needed during cooking
2 [15.5 oz.] cans Goya low-sodium black beans, undrained
1.5+ tbsp. ground cumin
Freshly ground black pepper, cayenne pepper, sea salt, to taste
1/2 c. fresh cilantro, coarsely chopped
2/3 c. cherry tomatoes, diced
The goods [for the garnish]:
Avocado slices [1-2 avocados]
Extra chopped cilantro
Extra olive oil
Freshly ground black pepper
Do it up!:
In large pot, add 2 tbsp. olive oil + peppers and sauté over medium/low to medium heat for 5-7 minutes. Add the garlic + onions and continue to sauté an additional 5 minutes or until the white of onions becomes translucent.
Add the veggie broth, beans, cumin, black pepper, and a dash of cayenne to the pot. Simmer for 15-20 minutes or until the soup cooks down to a thicker consistency, stirring occasionally. Add additional veggie broth if needed during cooking. If you’re feeling extra spicy, add more cumin, black pepper, olive oil [and cayenne if you want it extra hot]. Add a small amount of sea salt, to taste.
Once soup is thick and delish, stir in the cilantro and tomatoes and simmer for an additional 2-3 minutes.
Serve immediately and garnish with avocado, cheese, cilantro, black pepper and drizzle with olive oil. I enjoyed mine with some blue tortilla chips!
Enjoy this spicy, savory goodness!
© 2011 grande visione