I know I usually don’t do more than one post in a day, but I got asked for this recipe I posted today so I figure why not give it to you. This black bean soup recipe is not your usual black bean soup.This recipe is packed with veggies and is on the spicier side with a can of rotel tomatoes with green chilies. You can lighten the heat by adding just a can of diced tomatoes and regular bell peppers.This soup is packed with fiber and is a lighter fare, it is also creamy and a “stick to your bones soup” on a snowy winter day. I hope everyone enjoys this delicious soup recipe on this cold snowy day.
Veggie Black Bean Soup
1 Tbsp coconut oil
2 cans black beans
1 can rotel tomatoes with green chilis
1 zucchini diced
2 carrots diced
3 stalks celery diced
1 onion diced
1 tsp coriander
1 tsp cumin
1 tsp ancho chili powder
1 tsp turmeric
1 tsp paprika
4 cups vegetable broth
In a dutch oven saute onion, carrots, zucchini, celery for two minutes. Add black beans and tomatoes. Mix well. Next add spices and broth. Cook for 45 minutes on medium to low heat. Lastly with an emersion blender, blend soup leaving some chunks of vegetables.