I made this black bean soup last week for my boys (BJ and my dad). It would have been vegan (if you care about that) had I not put plain yogurt on top and a whole wheat quesadilla with cheese. This came with a raving thumbs up from my boys and I even served as a bean side dish with enchiladas later in the week at our bible fellowship.
Next add in all spices and mix around and let cook for 1-2 minutes until you smell fragrances. Add water or broth, rinsed beans, let simmer for about 15 minutes.
Your vegetables should be soft at this point and ready for the immersion blender. If you don't have an immersion blender you can carefully transfer soup to a blender to make smooth. You can also just eat soup as it, I prefer it a bit smooth. After blending you can serve. I like to add cilantro on top, however I didn't have it this time around. I also serve with a plain yogurt on top instead of sour cream, and this time I had some left over brown rice I added on top too. This is a super healthy and yummy dish. Let me know once you try it. You can also play with spices to suit your taste.
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AuthorCaitlin Johnson is a dietitian, wife, lover of ice cream, chef wannabe, California-girl, Christian, liver eating, "food-avore." Archives
February 2020
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110 N McClelland Street
Santa Maria, California 93454 |
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