Easy Black Bean Soup

Name: Easy Black Bean Soup
Ingredients: 2.5 cups black beans (dry beans that have been soaked overnight) You can also use 3 cans (14 oz) of black beans instead of dry beans. The advantage of dry beans over canned is the significant reduction in sodium.; Enough water or vegetable broth to cover the beans (we’ll get to that in step 1); Olive or canola oil (1-2 tablespoons); 1/2 white onion, diced; 3 cloves of garlic, minced; 1/2 red pepper, diced finely; 1/2 green pepper, diced finely; 2 carrots, rinsed, peeled, and diced; 1 (28 oz) can of crushed tomatoes – San Marzano; 1 teaspoon of cumin; 1/2 teaspoon of cardamom; 1/2 teaspoon of coriander; salt and pepper (to taste); 1 teaspoon of paprika; Garnish with: chopped scallions, fresh cilantro, freshly diced peppers, tomatoes, avocado or guacamole, low-fat sour cream, pepper jack cheese

Easy Black Bean Soup was pinched from <a href="http://keepyourdietreal.com/food/soups/easy-black-bean-soup/" target="_blank">keepyourdietreal.com.</a>

INGREDIENTS

•

2.5 cups black beans (dry beans that have been soaked overnight) You can also use 3 cans (14 oz) of black beans instead of dry beans. The advantage of dry beans over canned is the significant reduction in sodium.

•

Enough water or vegetable broth to cover the beans (we’ll get to that in step 1)

•

Olive or canola oil (1-2 tablespoons)

•

1/2 white onion, diced

•

3 cloves of garlic, minced

•

1/2 red pepper, diced finely

•

1/2 green pepper, diced finely

•

2 carrots, rinsed, peeled, and diced

•

1 (28 oz) can of crushed tomatoes – San Marzano

•

1 teaspoon of cumin

•

1/2 teaspoon of cardamom

•

1/2 teaspoon of coriander

•

salt and pepper (to taste)

•

1 teaspoon of paprika

•

Garnish with: chopped scallions, fresh cilantro, freshly diced peppers, tomatoes, avocado or guacamole, low-fat sour cream, pepper jack cheese

Go To Recipe

review

►