One of my New Year’s Resolutions is to eat less meat and become creative with vegetarian meals. I found a great recipe for black bean soup and topped it with cheddar cheese and a piece of garlic bread. It was simple, filling and healthy! Ugly to photograph – delicious to eat 🙂
1 medium onion, chopped
2 garlic cloves, minced
2 celery ribs, chopped
1/4 large red bell pepper, chopped
2 small chicken bouillon cubes
1 1/4 cup boiling water
2 (15 ounce) cans black beans, with liquid
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 lemon, juice of
1 1/2 tablespoons cornstarch
First, bring 1 1/4 cup water to a boil in a large pot. Once, boiling, add 2 chicken bouillon cubes (can substitute this step with veggie broth if desired) and dissolve.
Then add onion, garlic, celery and bell pepper to the pot. Simmer for 10 minutes, until veggies are tender but not mushy. In a small bowl, create a thickener by combining 1.5 tbsp cornstarch with 1.5 tbsp water. Set aside.
After the veggies are cooked, add 1/2 can of black beans, salt and cumin. Cook for an additional 5 minutes, until thick.
Using an immersion blender, puree soup. You don’t need to puree until it is liquid, just until it is smooth. Then add the remaining 1.5 cans of beans (with liquid), thickener and lemon juice. Cook until desired consistency – about 5 minutes for me!
Topping options – sour cream, avocado, cheddar cheese, chives.
Total time from start to finish: 25 minutes