This Black Bean Soup recipe unforgettable in two ways:
- It is so easy it will be unforgetable once you have made it a couple of times.
- It is so delicious! You won’t forget you have it in your meal rotation.
Black Bean Soup
2 15 ounce cans of black beans – rinsed well
1&1/2 cups of frozen corn
1 chopped onion
2-3 cloves minced garlic
2 stalks chopped celery
1 diced tomato
3 cups vegetable broth – low sodium
chopped fresh cilantro to taste
salt and pepper to taste
Saute onion and garlic in 1/3 cup of broth until tender. Add seasonings and celery and cook about two more minutes.
Add remainder of vegetable broth, beans, lime juice and simmer on low heat for about 20 minutes. Use an immersion blender or regular blender to carefully blend all or part of the soup to reach desired texture.
Add corn, and tomato and simmer additional 10 to 15 minutes.
Serve with baked tortilla chips or vegan cornbread if desired. Top with vegan sour cream and/or guacamole if desired.
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