Easy & Healthy Vegetable Black Bean Soup Recipe by Kristin Omdahl
I love to make homemade soup. A warm mug or bowl of soup is so comforting to me. I prefer to make soups loaded with vegetables and extra broth-y. This soup is a little bit spicy but you can adjust the heat to meet your needs by either omitting the jalapeño all together, or removing the seeds and membranes like I did. If you prefer a spicier soup, add the seeds, too. I like to garnish this soup with lots of fresh lime juice, diced red onions and freshly chopped cilantro. You can also garnish with a dollop of sour cream and some shredded cheddar cheese. I also love to serve this soup with lime salt chips. I made a homemade version for this recipe with corn tortillas (recipe below). This soup will last up to one week covered in the refrigerator.
What you will need:
- 1 lb organic, dried black beans
- 1 48 oz box organic vegetable stock
- 1 16 oz jar salsa, your favorite brand and heat level. I used Pace, medium.
- 1 sweet onion, diced
- 1 jalapeno, diced with seeds and membranes removed (optional)
- 2 sweet bell peppers, diced
- 1 zucchini, diced
- 4 carrots, peeled & diced
- 4 stalks celery, diced
- 2 cloves garlic, peeled & minced
- 2 limes, cut into wedges
- 1 bunch of cilantro
- 1/2 red onion, diced
- avocado oil spray
- salt to taste
- 5 corn tortillas, cut in 6 even wedges
- juice of 2 limes
- onion powder
- garlic powder
- avocado oil spray
What to do:
- Soak your beans in fresh water overnight.
- Drain beans and rinse with fresh water.
- Preheat large pot on stove on medium heat.
- Spray with a little bit of avocado oil spray
- Add the diced onion, jalapeño, bell peppers, zucchini, carrots, celery and garlic to pot.
- Saute veggies until softened and lightly golden.
- Add beans, stock and salsa to pot.
- Bring to simmer. Reduce heat. Cover.
- Cook for 2.5 hours or until beans are tender.
- Partially puree soup with stick immersion blender.
- Season with salt if needed.
- Serve soup with garnish of chopped cilantro, lime wedges, and red onion. You can also add a dollop of sour cream and shredded cheddar cheese.
- Can also be served with baked lime salt tortilla chips (recipe below).
- Preheat oven to 450 degrees.
- Spray avocado oil on lined cookie sheet.
- Cut tortillas into 6 wedges each.
- Arrange the chips on the cookie sheet.
- Brush each chip with lime juice.
- Season with salt, onion and garlic powder.
- Turn chips over and season with lime juice, salt and spices again.
- Bake for 5 – 7 minutes, or until chips are golden brown and slightly crispy. They will crisp up more as they cool.
Browse more of Kristin Omdahl Recipes HERE
Kitchen tools I used when making these recipes: