Monday, November 4, 2013

Super Simple Black Bean Soup

Black Bean Soup
The weather has definitely taken a turn towards winter and nothing warms you up better than a hearty bowl of soup.  One of my favorites has always been black bean soup, but for some reason whenever I am making a bean soup I add in too many other things and it becomes more of a chili or a stew.  So this time I made an effort to keep it very simple and it turned out exactly right.  I can call this my version of a Pantry Soup since literally everything in it came from my cupboards.  You can easily alter the amount of spice you add, or how many chilies or spoonfuls of salsa you garnish it with depending on the level of heat you are looking for. It would be delicious over a plate of brown rice, or with cheese on top inside of a bread bowl.  I served mine with a large scoop of plain Greek yogurt, some fresh tomatoes and avocados and a side of organic blue corn chips.  So simple, so easy and so perfectly delicious.

Black Bean Soup

3 cans organic black beans
1 (4 ounce) can diced green chilies
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. garlic salt
1/4 tsp. turmeric
1 C. water or vegetable stock
Spicy salsa
plain Greek yogurt

Thoroughly rinse and drain two of the cans of black beans.  Add to a soup pot.  Using a small blender or food processor, puree the other can of beans, liquid and all.  Pour into the soup pot along with all of the spices and the water.  Simmer on medium heat, stirring occasionally, for about 20 minutes.  Serve with spicy green salsa or Greek yogurt, if desired.  (Great over rice or with corn chips for dipping!!)

ready to garnish

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