I have a confession to make...I do not like black beans. I try to like them, add them to things because I know they are good for me but I struggle eating them. When I saw this soup over at Living Oriental for some reason I decided I needed to make something like it! I have no idea why since its full of black beans, but I am so freaking glad I did!
I was being lazy with cutting so I thought I would pop out the old auto cutter. Do you remember these things?? I haven't used it in forever but I remember the craze when they came out. I know why it died down so fast because the dang thing sucks at cutting or I have just gotten better at doing it myself over the years.
I started this soup at 8am in the morning in my Little Dipper crockpot (another thing I barely use) and by lunch I was in black bean soup heaven!
Black Bean Soup (serves about 2 but its easily doubled!)
- 1 can of organic black beans (or you could use our own that you soak and cook)
- 1/2 cup of vegetable stock
- 1/2 purple onion, diced
- 1 jalapeno, diced (and seeded if you don't like hot)
- 1/2 yellow bell pepper, diced
- 2 garlic cloves, diced
- 1/2 tbsp of cumin
- 1/2 tbsp ancho chili powder
- 1 tsp of oregano
- 1 tablespoon olive oil
- salt and pepper to taste
- Toppings: Spinach, Tomato, Avocado and Cilantro
In a medium sauce pan, heat up the olive oil. Add the diced onions, jalapenos, bell peppers and garlic. Cook until onions are translucent.
In a small crockpot or saucepan add black onions, cooked vegetables from above, cumin, ancho chili powder, oregano and salt and pepper. Let cook until the beans are tender. Probably 30 minutes in a saucepan and a few hours in a crockpot
Serve with fresh tomatoes, avocados and cilantro! I have started adding spinach to the bottom of soups and pastas to give me an extra dose of greens with every meal. I heard this as a tip on the Jillian Michaels podcast and I love it!! It totally works on getting me to up my vegetable doses!
I promise this soup is a keep for a black bean lover or one who isn't a big fan!!
