It’s getting to be that time of year again, sweaters, bonfires, pumpkin spice EVERYTHING (more on that next week) and of course SOUP! This week i’m going to give you a recipe for one of my favorite soups which is healthy, full of fiber and super easy to make! Enjoy!
Ingredients
1 teaspoon olive
1 medium onion, chopped
1 tablespoon ground cumin or chili powder (or combination)
2, 15 ounce cans low sodium black beans, drained and rinsed
2 cups chicken broth or water
salt and pepper to taste
plain greek yogurt for topping (optional)
cilantro for topping (optional)
Method
- Sauté the onion in olive oil in a large pot.
- After 2 minutes, add the cumin or chili powder.
- Add one can of beans and broth or water.
- Cook for 4-5 minutes on medium heat, stir occasionally.
- Remove from heat and use a hand blender to puree ingredients or transfer to a blender and puree.
- Add the second can of beans to the pot and cook over medium heat 3-4 minutes or until bubbly.
- Taste and add salt and pepper as needed.
- Serve topped yogurt and cilantro if desired.
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