Black Bean Soup

blackbeansoupSoup is the ultimate comfort food, especially on a cold winter night. Stir in several veggies and it’s filling and healthy too. We found this recipe (modified from a Panera favorite) at where blogger Megan is on a mission to make healthy living more accessible. 


  • 1 tsp. butter or coconut oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 celery ribs, chopped
  • 2 carrots, chopped
  • 1/4 large red bell pepper, chopped
  • 1 1/2 cups water, or more, to thin
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 tsp. fine sea salt, plus more to taste
  • 1 tsp. cumin
  • 1/2 lemon, juiced (about 1.5 Tbsp.)


In a large stock pot over medium-high heat, cook the chopped onion, carrots, celery, garlic and red pepper in a pat of butter or coconut oil for about 10 minutes until tender. Transfer the cooked vegetables to a high-speed blender, and add in the water and 1/2 can of black beans. Process until a smooth puree is formed. Return the puree to the stock pot over medium-high heat, and add the remaining black beans, cumin, salt and lemon juice 

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