Black Bean Soup
Active Time: 20-25 minutes / Cook Time: 25-30 minutes / Total Time: 45 minutes
Makes 6 servings
- 1 1/2 tablespoons coconut oil
- 1 medium onion, chopped
- 1 large carrot, diced
- 1 small bell pepper (color of your choice!), seeded and diced
- 4 garlic cloves, chopped
- 1 large jalapeño, diced (seeds removed, if desired),
- 1 tablespoon reserved fine sea salt
- 1 slightly heaped teaspoon ground cumin
- 3/4-1 teaspoon smoked paprika, to taste
- 3 15- to 16-ounce cans black beans, drained but not rinsed
- 1 1/2 (15-ounce) cans petite diced tomatoes in juice (reserve other half for dinner on Day 3)
- 2-2 1/2 cups low-salt chicken broth, depending on desired consistency
- 1/4 cup cilantro, chopped (optional)
- 4 green onions, sliced (optional)
- Heat coconut oil in a large saucepan placed over medium heat. Add onion, carrot, bell pepper, jalapeño (reserve 1 tablespoon), garlic and a small pinch of salt and cook, stirring occasionally, until vegetables have softened, 8-10 minutes. Stir in cumin and smoked paprika.
- Add black beans, tomatoes, and 2 cups chicken broth to the pan. Stir well to combine and simmer for 15-20 minutes, stirring occasionally.
- Using a fork or a potato masher, mash some of the beans to help thicken the soup to desired consistency. If too thick, add the extra 1/2 cup broth and warm for another 5-10 minutes. Add salt to taste.
- Divide soup into 6 portions, top with remaining tablespoon of jalapeño and cilantro/green onions, if desired. Refrigerate for lunch on Days 1, 3, and 5.