This delicious black bean soup has just enough of a kick to warm you up on a cold night. Black beans contain lots of healthy fiber and protein as well as a wide array of vitamins and minerals like Folate, Vitamin B1, Magnesium, and Iron.
Serves 4-5
Note: If you have leftover soup try freezing it in a glass mason jar. Make sure to leave about 1 inch of airspace at the top to help prevent the glass jar from breaking during freezing.
- 2 cups dry black turtle beans
- 4 cups water + extra for soaking beans
- 1 quart chicken broth
- 2 cups tomatoes, diced
- 2 Tbs coconut oil
- 1 onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 1/2 green bell pepper, diced
- 6 garlic cloves, peeled and minced
- 1 Tbs cumin powder
- 2 tsp coriander powder
- 1/8 tsp cayenne powder
- 1/2 tsp allspice powder
- 2 bay leaves
- juice of 1/2 lime
- 1 cup fresh cilantro, chopped
- salt and pepper to taste
Soak beans in a large bowl with enough water to fully cover for 8-24 hours. Drain and rinse the beans. Place beans and 4 cups of cold water in a large stock pot and bring to a boil. Simmer, covered, for 30 minutes or until beans begin to soften. Add the broth, tomatoes, and spices (except for salt and pepper) and simmer for 30 more minutes. Meanwhile, melt the coconut oil over medium heat in a large skillet. Saute the onion, celery, carrot, and bell pepper for 5-7 minutes until vegetables start to soften and onion becomes translucent, stirring occasionally. Add the garlic and cook 2 more minutes, then remove from heat. Add the veggies to the beans and simmer for 10 minutes. Add the salt, pepper, cilantro, and lime juice. Discard the bay leaves. Try serving with sliced avocado or small amount of organic sour cream.