• Dr. Morgan Winton, ND

Black Bean Soup Recipe

I've been enjoying a lot of soup this winter (It's been cold in Toronto!)- I eat it at least 1x/week for dinner!  I'm finding it easy to make in advance and freeze so that I have a healthy meal pre-made when I get home from work to eat.  I've had squash soup, chicken soup, split pea soup, lentil soup, and most recently black bean soup.  I wanted to share this recipe - delicious and great for those who cook and those who don't!


1 cup jarred fresh tomato salsa

28 ounce can of black beans, drained and rinsed

2 cups chicken stock

sour cream or yogurt (optional)

1 lime (optional)


Heat the salsa in a large saucepan over medium heat, stirring often for 5 minutes.

Stir in beans and stock and heat to boiling.

Reduce heat to low, cover and simmer for 15 minutes.

Cool slightly and blend 1/2 of it in a food processor.  Combine with unblended soup and heat through.  If you use a hand blender, like I do, just don't blend it too much.  I like some lumps / whole beans to remain.

Garnish with a spritz of lime, and a dollop of sour cream or yogurt.


Hope you are staying cozy and eating well this winter!



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