Loaded with fiber-rich black beans, this soup is not only comforting, it’s also incredibly filling! Seasoned with cumin, it’s especially appropriate during cold and flu season, since it contains anti-septic properties that can boost the immune system.
2 carrots, chopped
1/4 large red bell pepper, chopped
1 1/2 cups water
2 (15 ounce) cans black beans, rinsed and drained
1 teaspoon fine sea salt, plus more to taste
1 teaspoon cumin
1/2 lemon, juiced (about 1.5 Tablespoons)
In a large stock pot over medium-high heat, cook the chopped onion, carrots, celery, garlic and red pepper in a pat of butter or coconut oil for about 10 minutes, until tender.
Transfer the cooked vegetables to a high-speed blender, and add in the water and just 1/2 a can of black beans. (You can prepare your own dry black beans if you prefer– canned is just quicker!)
Process until a smooth puree is formed.
Return the puree to the stock pot over medium-high heat, and add the remaining black beans, cumin, salt and lemon juice. If you’d like a thinner soup, feel free to add a bit more water, and any additional seasoning, to taste.
Serve piping hot, with a dollop of fresh salsa on top!
5.0 from 1 reviews
Panera Black Bean Soup
Loaded with fiber-rich black beans, this soup is not only comforting, but also filling!