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Black Bean Soup

black bean soup superfoods

One of the most satisfying, hearty and healthy dishes you could ask for is this black bean soup SuperFoods recipe. See how easy it is to make — and how great it will make your house smell!

SERVES: 4

2 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Black pepper
1 teaspoon cumin seeds
1 large onion, diced
3 celery stalks, sliced
Kosher salt
1/2 teaspoon dried oregano, optional
1 tablespoon red pepper flakes
2 bay leaves
1 quart low-sodium organic vegetable or chicken broth
One 15-ounce can black beans, with their liquid
1/2 cup pumpkin seeds, toasted

Directions
In a 4-quart soup pot, heat the oil over medium-high heat. Add the garlic and black pepper, and saute until the garlic is golden — only 30 seconds to a minute. You don’t want the galric to burn and become bitter.

Add the cumin seeds and toss until the aroma is released. Add the celery, salt to taste, oregano (if using), and red pepper flakes, and saute for a minute longer. Add the bay leaves, broth, and beans, then raise the heat to high, cover the pot, and bring to a boil. Lower the heat to a simmer and cook for 10 minutes or until thickened and heated through. Taste and adjust the seasonings, adding more broth if necessary. Serve, garnished with pumpkin seeds.

Note:
We suggest canned beans in this recipe, but homemade beans can be cooked ahead and frozen, allowing you to put this hearty, delicious soup together in 30 minutes. This soup is also good served chilled, garnished with plain yogurt, chopped cucumber, and green onions. Be sure to pull out the bay leaves before serving.

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