Directions
Add olive oil to a large pot; make sure it's on medium heat. Chop all of the veggies (onion, garlic, celery, pepper, etc.) and add them to the pot/skillet to saute. Once the onions are transparent, add the chicken stock/vegetable stock and increase the heat to medium-high. Add the black beans and bring the ingredients to a boil. Once it starts to boil, add the seasonings and reduce the heat so the soup is at a simmer. Simmer for about 25-30 minutes. Make sure to stir the soup every once in a while. Once the black beans are cooked, use a potato masher (or if you have a food processor, use that) to chop and combine the ingredients until you've reached the desired consistency. Lastly, add the lemon juice to the soup and let it simmer for 3-5 minutes. When you're ready to eat, you can serve it with the toppings of your choice (cilantro, scallions, cheese, Greek yogurt, etc.)
Ingredients
Optional:
If you want more protein in this recipe, add some (baked or grilled) shredded chicken
If you want to add a little heat to this recipe, try dicing up some jalapenos (and/or hot sauce) and ad it to the recipe
Servings Per Recipe: 4-5
Amount Per Serving (about 1 cup)
Calories: 298
Fat: 4.2g
Sodium: 1710mg
Carbs: 57.2g
Fiber: 18g
Sugar: 4g
Protein: 21g
Add olive oil to a large pot; make sure it's on medium heat. Chop all of the veggies (onion, garlic, celery, pepper, etc.) and add them to the pot/skillet to saute. Once the onions are transparent, add the chicken stock/vegetable stock and increase the heat to medium-high. Add the black beans and bring the ingredients to a boil. Once it starts to boil, add the seasonings and reduce the heat so the soup is at a simmer. Simmer for about 25-30 minutes. Make sure to stir the soup every once in a while. Once the black beans are cooked, use a potato masher (or if you have a food processor, use that) to chop and combine the ingredients until you've reached the desired consistency. Lastly, add the lemon juice to the soup and let it simmer for 3-5 minutes. When you're ready to eat, you can serve it with the toppings of your choice (cilantro, scallions, cheese, Greek yogurt, etc.)
Ingredients
- 1 Medium onion
- 2 Cloves of garlic
- 2 Celery stalks
- 1/2 Cup red bell pepper (chopped)
- 1 Tbsp olive oil
- 2 Cups chicken stock (99% fat free) or vegetable stock
- 2 Cans black beans (15 oz) – I use reduced sodium **make sure to rinse the black beans**
- 1 tsp Ground cumin
- ½ tsp Salt
- Lemon juice (approx. ½ a lemon)
- Cilantro (to put on top)
- Scallions (to put on top)
Optional:
If you want more protein in this recipe, add some (baked or grilled) shredded chicken
If you want to add a little heat to this recipe, try dicing up some jalapenos (and/or hot sauce) and ad it to the recipe
Servings Per Recipe: 4-5
Amount Per Serving (about 1 cup)
Calories: 298
Fat: 4.2g
Sodium: 1710mg
Carbs: 57.2g
Fiber: 18g
Sugar: 4g
Protein: 21g