I had a different post planned for the first Lemon Pantry recipe of the year but with the Nor'Easter coming (or already here if you're further south) I thought a nice warm soup would be just perfect for a snowed in weekend. I had a couple weeks off from blogging which I think was needed after a busy holiday season but I am happy to be back! How are you all doing?!
This soup is my take on a classic that is so nice and filling but great for you. It is low in fat and sodium yet high in fiber and a great vegetarian protein-packed meal! Plus, beans are a good source of magnesium and potassium. I topped my soup with diced avocado and pico de gallo but you could serve it with sour cream or a few tortilla chips or even crumbled bacon if you're feeling frisky. Best thing of all this tastes amazing and won't set your New Year's resolutions off just yet! Have a great weekend everyone!
Black Bean Soup
Recipe by Ali Caron, RD
2 Tbsp olive oil
1 red onion, chopped finely
2 large garlic cloves, minced
2 tsp cumin
2 cans black beans (do not drain)
1 cup vegetarian low sodium broth
Garnish: diced avocado and pico de gallo*
Directions: Heat olive oil and onion in a large soup pot over medium heat, stirring occasionally. Add garlic cloves and cumin after a couple minutes and continue to stir until onions are translucent. Pour in black beans and bring up to a simmer. Remove 1-2 cups of soup with a ladle and puree in a food processor. (Optional: Here I also scooped out most of the onions to puree to avoid having big chunks in the soup.) Add pureed beans and broth to soup pot and bring back up to a simmer. Dish into bowls, garnish and serve.
*For pico de gallo: Finely dice onion and tomato and add a pinch of salt, a splash of lime juice and chopped fresh cilantro. Mix and serve.
Nutrition Facts: 427 Calories, 5g Fat, 72g Carbohydrates, 25g Protein, 18g Fiber, 56mg Sodium, 1714mg Potassium