Recipe: Way Too Easy Black Bean Soup
Buying groceries is a stressful job. I love trying out new recipes with exotic ingredients, but often times I’m left with a drawer full of half-used vegetables and other perishables. Soup is a stress-free meal because, while on the outside it looks complicated, it is extremely easy to make and actually hard to mess up. The other day I raided my kitchen and found half a carrot, half of a yellow onion and a can of black beans that needed to be used. Once again I turned to Google for ideas on easy black bean soup recipes and, after tweaking the soup to my liking, I came up with this.
Total Time: 20 minutes
Yield: 2 serving(s)
- 1/2 of a yellow onion, diced
- 1 tablespoon olive oil
- 2 tablespoons cilantro, chopped
- 1 teaspoon cumin
- 15 oz. can of black beans, drained
- 1/2 cup of your favorite salsa
- 3/4 cup vegetable stock
- Lime juice, to taste
- Sour cream, for garnish
- In a medium saucepan, add the olive oil and yellow onion over medium-high heat, stirring until translucent (about 5 minutes).
- Add cumin and cilantro to mixture and stir until fragrant (about 30 seconds).
- Add black beans, salsa and vegetable stock to mixture and reduce heat to medium-low. Cover and simmer for about 10-15 minutes.
- In a blender or with an immersion blender, emulsify the soup to the smoothness of your liking (or leave it as is).
- Add a squirt of lime juice and stir in.
- Top with sour cream.
Nutrition Information Per Serving
Serving Size: Serves 2
Cal: 373 Carb: 114 Fat: 16 Protein: 41
*Add extra vegetable stock if the soup is too thick.
From the kitchen of: Get Healthy U