My friend Carol asked for more healthier recipes so this one is for you, Carol. All the vitamins and goodness in black beans support heart health. The fiber helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease. And that high fiber content can help you lose weight. Black beans are a diabetes super food, and the American Diabetes Association advises people with diabetes to add beans to several meals each week; they are low on the glycemic index and can help manage blood sugar levels better than many other starchy foods. And best of all, this soup is EASY and DELICOUS. Here is how I make it for 6 – 8 servings.
In a large soup pot, heat 3 tablespoons of olive oil over medium heat and add 2 diced medium onions, 3 chopped ribs of celery and 2 diced carrots. Sprinkle with salt and cook until the vegetables are soft – about 10 minutes. Stir in 1 heaping tablespoon of tomato paste, 4 teaspoons of cumin and 4 minced garlic cloves. Cook for a minute or two then deglaze the pan with 1 cup of chicken stock.
Add 3 more cups of chicken stock, a sprinkling of red pepper flakes to taste and 4 15-ounce cans of black beans that have been rinsed and drained. It is important to rinse and drain the beans to remove any salt from their liquid and any taste of the can. Bring to a boil, reduce to a simmer, and cook for 30 minutes until the beans are tender and the broth is flavorful. Taste for seasonings and add more salt and pepper as appropriate.
The soup is delicious as it is. If you prefer a thicker soup, puree 2 – 3 cups in a blender and return to the soup pot. Add 8 ounces of diced smoked ham steak and the juice of 1 lime. Stir and heat until all is warm.
I love this soup served with a dollop of sour cream and chopped avocados. And it is the perfect soup for my Mini Cheddar Drop Biscuits found here. Enjoy!
Thank you! I will make this SOON!