Hearty Black Bean Soup
This is a super simple recipe with big flavor!
Ingredients
- 1 tablespoon avocado oil or extra-virgin olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 poblano pepper chopped finely (or 2 jalapeno peppers, de-seeded and finely chopped)
- 2 "heaping" tablespoons tomato paste
- 2 cups 1/2 quart unsalted chicken broth (or vegetable broth, if vegetarian)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 2 cans black beans drained and rinsed - divided
- 1 tablespoon any favorite hot sauce (like Tabasco, Frank's Red Hot, etc.)
- 1/4 cup frozen organic corn optional
- Garnish with freshly chopped cilantro optional
Instructions
- In oil, saute onion for a couple of minutes. Add chopped poblano pepper and saute a couple more minutes, until onions have softened. Add garlic and saute until just fragrant (about 30 seconds). Add oregano, coriander, cumin, and tomato paste and saute another minute.
- Add broth and one of the cans of (drained and rinsed) beans. Before you add the second can, drain and rinse, then mash the beans with a fork before you add to the soup. Add corn, if using.
- Bring to a boil, then reduce heat to a simmer for about 20 minutes. Add hot sauce and season to taste with sea salt and pepper. Serve into soup bowls and garnish with freshly chopped cilantro.
Notes
TIP: What do you do with the rest of the tomato paste can?
I divide the tomato paste into heaping tablespoon servings and freeze on a sheet of wax paper. Once frozen, I simply peel the frozen tablespoon servings of tomato paste and place them in a labeled zip freezer bag. Whenever I make this soup, I always have tomato paste ready to go!
I divide the tomato paste into heaping tablespoon servings and freeze on a sheet of wax paper. Once frozen, I simply peel the frozen tablespoon servings of tomato paste and place them in a labeled zip freezer bag. Whenever I make this soup, I always have tomato paste ready to go!