I love soup this time of year. Especially thick, hearty soups. Or ones with a spicy kick, like this one! Cradling the bowl in my hand, the warmth of the peppers and cayenne seep into my body, chasing the chill away. Ahhh. So good.
But seriously, there’s really little to making this soup, so you can have it ready in just a few minutes!
- cooking oil - 1 Tablespoon
- minced garlic - 1 Tablespoon
- chopped onions - 1 3/4 to 2 cups
- diced green chilis (or the canned fire roasted ones are good too!) - 1/2 cup (4 oz.)
- organic black beans - 3 (15 oz.) cans
- GF vegetable broth (or GF chicken broth, if you prefer) - 2 cups
- ground cumin - 1 teaspoon
- ground chili powder - 1 teaspoon
Saute the garlic, onions and green chilis in cooking oil until onion is tender and slightly brown. Puree 1 can of black beans and add to the sauteed vegetables. Add the other two cans of beans, vegetable broth, cumin, chili powder, cayenne (If you don't like things too hot, start with 1/4 teaspoon of the cayenne pepper. You can always add more.), and black pepper and simmer for a few minutes. Add the salt, to taste.
Garnish with cilantro, shredded cheese, a dollop of sour cream/Greek yogurt, or your favorite salsa and serve.
Delicious if accompanied with my Gluten-Free Cornbread !
Substitutions: If you don't have any vegetable or chicken broth, you can always use 2 cups canned chopped tomatoes (with the juice). It's very tasty that way too!
A note about black beans: A 1/2-cup serving of cooked black beans contains 8 grams of protein and less than 1 gram of fat. They're high in folic acid and magnesium and a good source of potassium and iron. They contain 20 grams of carbohydrates and 7 grams of fiber. Getting more fiber in your diet may protect you against cardiovascular disease, as well as helping you to maintain a healthy weight.