Dr. Morgan Winton, ND
Black Bean Soup Recipe
Updated: Jun 21, 2020
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!