Black Bean Soup
What better time than now to whip up a pot of soup? This simple hearty soup is loaded with
soluble fiber our bodies need. Soluble fiber expands in our stomachs when consumed and sends
the satiety signals to our brains letting us know we are full. This fiber will keep you satisfied for
hours. The insoluble fiber found in the vegetables also aids in proper digestion. Both fibers are
important to keep your insulin at bay. Additionally, you will not be looking to snack in between
meals. Pair with a side salad, and avocado.
2 Tablespoons of olive or coconut oil
1 Cup of onion diced
1 Cup of carrots diced
1 Cup of celery diced
4 garlic cloves finely chopped (optional)
1 serrano pepper or jalapeño finely diced (optional)
1 Tablespoon cumin
2-15 oz canned organic black beans (BPA free) or approximately 4 Cups fresh beans cooked
1 8oz can diced organic tomatoes (BPA free)
1 Cup canned pumpkin
4-5 Cups of vegetable or chicken broth
A handful of parsley chopped
A handful of cilantro chopped
Salt and pepper to taste
In a large stockpot, sauce onions through cumin over medium heat stirring occasionally for several minutes Add beans through broth and bring to a gentle boil. Cover, reduce heat and simmer for 30 minutes. Add fresh herbs and stir.
Remove from heat and let sit for at least 10 minutes. Use immersion blended to blend 1/2 the soup to thicken as desired. You can also work in batches and blend using a kitchen blender. If using a kitchen blender work with the soup when it has cooled down more.