Black Bean and Tomato Soup!
As I have mentioned before, I LOVE soups.
Here is ode to one of my favorite recipes.
Ingredients: Serves 6-8
A bit of olive oil to sauté onion and garlic
1 onion chopped
4 cloves of garlic chopped
1 red pepper, chopped
4 (15 oz.) cans organic black beans, rinsed and drained (organic and low-sodium preferred)
3 cups organic vegetable broth
I can diced tomatoes, undrained (organic, low sodium preferred)
1 cup salsa (mild, medium, or hot depending on your preference)
4 tsp. ground cumin (more too desired taste)
1 tsp. chili powder (more to desired taste)
Salt to taste
1 cup frozen organic corn kernels
4 large Kale leaf chopped
Directions:
- Sauté onion and garlic for a few minutes in a large pot
- Add red chopped red pepper and sauté 5 more minutes
- Place 2 cans of black beans in pot and mash beans slightly (use a potato masher or fork–(this adds a bit of thickness and creamy texture to the soup).
- Add the 2 other cans—no need to mash.
- Add the rest of the ingredients to the pot
- Bring to a boil and reduce heat and simmer uncovered 5-10 minutes or until heated.
- Add chopped kale at the end, stir in and let simmer an additional 10 minutes.
Optional Toppings:
Finely Chopped black olives
Chopped Cilantro
Chopped Avocado (my favorite)
Live Life Optimally,
Kristie
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Kristie is a wife and mother of 4 and an athlete. She has been working in healthcare for more than 25 years. Kristie’s goal is to assist her patients to achieve and maintain an exceptional level of health and life-balance. She successfully blends prevention, optimization, hormone therapy, and age management with balanced and healthy living into her progressive wellness and integrative medical practice. Read more
3 cups organic vegetable, is this supposed to be vegetable broth or three cups of any kind of vegetables?
3 cups vegetable broth, but I love lots of veggies, so if you had more to the chili (like celery, tomatoes, corn) then increase your broth as needed for desired consistency. Thank you!