Easy & Healthy Vegetable Black Bean Soup Recipe

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:

Soup:

• 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

Chips:

• 5 corn tortillas, cut in 6 even wedges
• juice of 2 limes
• salt
• onion powder
• garlic powder
• avocado oil spray

What to do:

Soup:

1. Soak your beans in fresh water overnight.
2. Drain beans and rinse with fresh water.
3. Preheat large pot on stove on medium heat.
4. Spray with a little bit of avocado oil spray
5. Add the diced onion, jalapeño, bell peppers, zucchini, carrots, celery and garlic to pot.
6. Saute veggies until softened and lightly golden.
7. Add beans, stock and salsa to pot.
8. Bring to simmer. Reduce heat. Cover.
9. Cook for 2.5 hours or until beans are tender.
10. Partially puree soup with stick immersion blender.
11. Season with salt if needed.
12. 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.
13. Can also be served with baked lime salt tortilla chips (recipe below).

Chips:

1. Preheat oven to 450 degrees.
2. Spray avocado oil on lined cookie sheet.
3. Cut tortillas into 6 wedges each.
4. Arrange the chips on the cookie sheet.
5. Brush each chip with lime juice.
6. Season with salt, onion and garlic powder.
7. Turn chips over and season with lime juice, salt and spices again.
8. 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: