I am finally feeing back to my normal self, unfortunately I have to go back to the dentist next week for more work, but at least for now I feel good. In anticipation of next week and feeling blah again I decided to whip up a batch of black bean soup which I can freeze and eat later on when I don’t feel like cooking.
Black beans are one of my favourite sources of non-meat protein as they can be used in many recipes. Black bean soup may not be the prettiest of soups, it kind of looks like mud, but if you season it properly it sure gives a kick.
I prefer mine spicy, but this time made a milder version so as not to bring more pain into my mouth. To kick this meal up serve with some rice or tortilla chips and garnish with avocado and/or cilantro.
This is a lovely vegan friendly recipe to make and freeze. I say vegan, but I actually ended up using some homemade turkey stock but a basic vegetable stock will do the job perfectly.
- 2 Cans black beans
- 1 Can crushed tomatoes
- 1 Bell pepper, diced
- 2 Jalapenos, Diced
- 1 Onion, diced
- 3 Garlic cloves, minced
- 2 Tsp oregano
- 3 Tsp chili powder
- 3 Tsp cumin
- 4 Cups vegetable broth
- Place all ingredients in a medium sized pot. Bring to a boil then turn heat down to low. Let simmer for two hours.
- At this time you can leave soup as it or use an immersion blender to blitz until preferred smoothness.
- Serve immediately or let cool down before transferring to freezer proof containers.
- Will keep in refrigerator for 3 days or in the freezer for 3 months.