I’ve never been a huge fan of beans…I mean, is someone out there really a bean superfan?
Baked beans are okay, refried beans usually get ignored on my plate, and navy bean soup? Not my favorite. So I wasn’t expecting much when my wife put a bowl of black bean soup in front of me. But then I tasted it, and I was sold.
This is pretty good for you, as most food goes. A majority of the ingredients contain natural anti-inflammatory properties (onions, garlic, black beans and tomatoes), as well as a multitude of vitamins (A, B6, C, D and K, to name a few). There’s plenty of soluble fiber from the beans and the tomatoes, so this is a great addition to any diet filled with copious amounts of meat.
The best part? This cooks in under twenty minutes, and is a favorite of ours to make after grocery shopping. By the time you finish dividing out your bulk buys and putting all the groceries away, this soup is ready to eat. I like to top it with some sour cream (or plain Greek yogurt), salsa and a few slices of avocado. To make this more of a meal, I’ll make a ham and jalapeno quesadilla like you see in the picture above.
Definitely a hit, great for recovery, and super cheap to make, too. We get our black beans and salsa at Costco, as we mentioned in our ultimate shopping guide.
Easy Black Bean Soup
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
|Website||Black Bean Soup|
- 1 onion (diced)
- 2 cloves garlic (minced)
- 2 cans black beans (undrained)
- 1 cup salsa
- 2 teaspoons cumin
- 1 cup water
- olive oil
- salt & freshly ground pepper
|Heat olive oil in a small stockpot over medium heat.|
|Add onion and garlic, sauteeing until soft.|
|Add remaining ingredients. Bring to a boil, reduce to simmer, and let cook 10-15 minutes.|
|Season with salt and pepper to taste.|