Black Bean Soup

You all know I am a huge lover of soup. There really is no designated "soup weather" for me, I can eat it and love it anytime of year. The other day I had a serious craving for black bean soup and since it was a "healthy" craving I decided to oblige.

I'm going to have a serious wake up call when I'm no longer pregnant and still have these "cravings."

Anyway, the husband is not the biggest fan of black beans. He usually prefers pinto beans if given the choice but because he's the best husband ever and knows not to argue with a pregnant lady by now, he happily ate this (and said he enjoyed it and would want it again!)

I served this over yellow rice (another craving) so it became a bit thick. You don't have to serve it this way if you want it "soupier." Hope you all enjoy it!


What you need

- 2 cans black beans, undrained
- 2 C chicken broth
- 1/2 green pepper, diced
- 1/2 large onion, diced
- 2-4 cloves garlic, minced
- 1 T cornstarch
- 1 tsp cumin
- 1 tsp dried oregano
- yellow rice (optional)







Directions

- In a large pot, heat 1 T oil (I used my trusty coconut oil) over medium heat

- Add the onion, pepper and garlic and saute for 2-3 minutes

- While the vegetables are cooking, add one can of black beans and the chicken broth to a blender

- Puree for a few seconds. You don't want it completely smooth

- Add the pureed beans and the other can of beans to your vegetables

- Add in the spices and cornstarch and bring to a boil for 2 minutes

- Taste and add more seasoning if necessary. If you want it to be a bit spicy you can add some crushed red pepper flakes.

- Serve over yellow or white rice and top with sour cream. Yum!

This is a great and filling meatless meal and the leftovers are great too!