Black Bean Soup

This black bean soup is fast and easy. I had some left over roasted tomatoes in the fridge as well as left over canned black beans that I used on my salad the day before.

I should mention that my 2 year old LOVED this soup. It's something to keep in mind when I don't feel like cooking meat.

V To veganize this recipe, use veggie stock.

Black Bean Soup
Makes 2 servings

Ingredients

• 1 teaspoon avocado oil
• 1/4 cup diced onion
• 1 teaspoon minced garlic
• 1 1/2 cups black beans with brine, divided
• 1/2 cup low sodium chicken stock
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup roasted or grilled diced tomatoes (or about 1 1/2 cups canned)
• 1/3 cup canned corn, drained

Directions
Fry the onions and garlic in oil in a non-stick pot over medium heat until golden. About 3 minutes.
Transfer the onions and garlic to a blender and add 3/4 cup black beans, broth and spices. Puree until smooth and return to the pot.
Add the diced tomatoes (including any juices), corn and the rest of the beans. Give it a good stir.
Cook over medium heat for about 10 minutes.
You could serve this with sour cream and cheddar.

Linking To

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