Black Bean Soup

Black Bean Soup

Here is a wonderful fiber filled recipe that is so easy to make. Black beans have many health benefits, the fiber in black beans helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease.

I recommend using dried beans, soak one pound of black beans in 6 cups of water for 8-12 hours or overnight. Discard the soaking liquid and use in place of canned beans. Soup will stay in refrigerator for 3 to 4 days or you can freeze it for 4 to 6 months. 

Ingredients

·         1 tbsp. Olive Oil extra virgin

·         1 medium Yellow Onion chopped

·         4 cloves Garlic minced

·         1 medium Yellow Bell Pepper chopped

·         1 medium Red Bell Pepper chopped

·         4 15 oz. cans Black Beans no salt added, drained, and rinsed

·         4 cups water

·         1 tsp Cumin ground

·         1 tsp coriander

·         3/4 tsp Black Pepper freshly ground

·         4 cups Low Sodium Vegetable Broth

·         1/2 cup Cilantro chopped

·         2 Limes, squeeze the juice.

·         Hot sauce to your taste if you like it spicy

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Instructions

In a large skillet, sauté the onions, yellow and red peppers for 4 to 5 minutes on medium high heat until the onions are translucent. Add the garlic and sauté another minute or so until the garlic is fragrant. then remove from heat.

Add the beans and the onion, pepper, garlic, mixture to the crockpot. Add the water, broth, cumin, pepper, coriander, lime juice and hot sauce and cook for 8 hours on low or 4 hours on high.

Once the soup is done, add the cilantro and serve.

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