Black Bean Soup
This black bean soup is perfect antidote to the chilly weather out there – hearty, satisfying with plenty of rib-sticking satisfaction. If you’re a plant-based food lover like me or just want to add more plant-based meals to your diet, this is certainly a great one to start!
Recipe by Arlene Jacobs
2 tbsps. extra-virgin olive oil
1 onion, cut in ¼ inch dice
1 green pepper, cut in ¼ inch dice
3 large cloves garlic, 2 chopped, 1 smashed
2-19 oz. cans black beans with their liquid
3 sprigs thyme
1 bay leaf
1 tsp. cumin
½ tsp. oregano
Pinch hot pepper flakes
1 tsp. red wine vinegar
- In a large sauté pan over medium-high heat, sauté the onions and peppers until beginning to soften – about three minutes. Lower the heat and add the 2 chopped garlic cloves and cook gently for about two minutes more.
- Add the black beans and their liquid, thyme, bay leaf, cumin, oregano and hot pepper flakes. Add two cups water. Bring to a boil, reduce heat to low and continue to cook for about 20 minutes or until a full flavor develops. Add more water, if necessary and adjust seasonings.
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