Inspired by the Black Bean Soup recipe by Cookie and Kate, this super easy and quick recipe adds a few more vegetables and a little more blending to create a creamy textured soup that is completely vegan and takes care of 3-4 weekly wins (beans, alliums, vegetables, and avocado). Here's what you need:
- one large onion
- a couple cloves of garlic
- 3-4 chopped carrots
- 3-4 long stalks of celery
- 1-2 chopped zucchini squash
- black beans (about 2 cans, or 3 tetra packs)
- salt, cumin, red pepper
- fresh lime
- jalapenos and avocado for toppings
Saute the onions, carrots, celery in some oil (avocado oil is a great choice). Once softened, add the zucchini and chopped garlic. Rinse and drain the beans and add them to the pot. Add the salt and spices, to taste, and the broth and bring it all to a boil. Once it's boiling, bring it down to a simmer for 15-20 minutes. Squeeze in some fresh lime juice. Turn off the stove, let it cool (to avoid burning yourself), and use the immersion blender to blend it all together and achieve the creamy consistency. Top with whatever you like-- cilantro, lime, avocado, jalapenos, corn chips-- and enjoy!
Comments