Black bean soup is one of the healthiest meals you should highly consider adding to your weekly menu! It is extremely high in fiber and full of plant-based protein. This soup is perfect for an after a good workout or just to enjoy any weeknight with your husband and loved ones. It will keep you full and satisfied! There is something about cumin and black beans and that is why I chose to add my Moroccan touch with cilantro, cumin and garlic here. I rarely use canned beans and I very much enjoy the process of soaking and cooking the beans myself. If you do choose to use a can, try to find an organic kind, BPA free, low sodium. You will need to add water to get a soup consistency.
1 bag black beans, soaked in water overnight (or 2 cans, do not throw the liquid)
2 Tbsp olive oil
2 onions, chopped
½ red bell pepper, chopped
4 garlic cloves, chopped
1 full tsp cumin
1 tomato, chopped
Salt and pepper to taste
cayenne pepper (optional when serving)
1 handful fresh cilantro, chopped
Rinse the soaked beans under running water until nice and clear.
Cook the beans in a pot full of water on low heat until soft. (This could take between 1 ½ -2 hours).
1). Heat up the oil in a deep pot (I use a pressure cooker) and start sautéing the onions and peppers. After a few minutes, add the garlic, mix, and then add the tomato and spices.
2). Add about 10 cups of water, depending on the size of your pot, the drained soaked beans, cilantro and bring to a boil.
Note: If you use a pressure cooker, time it for 35 minutes after it has come to a boil. If the soup is too thick, more water.
3). If you do not use a pressure cooker, make sure to mix the soup every 20 minutes or so until soft. Check for salt and pepper and right when serving add few leaves of freshly chopped cilantro.
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