XL Foodie: Black Bean Soup is on the menu today. Hope you enjoy.
Happy Monday y’all we made it another week. I know that a lot of us if not all of us are in quarantine so as promised I told you I was gonna bring you on Monday Recipes. So I don’t know where you guys live by here in Atlanta it was pretty cold on Sunday like 45 (No Cap) so we decided to make black bean soup.
I never thought I would like it but it was really good so of course, being creative I grabbed my camera to take some bomb ass photos and when I took the photos I was like oh my god this is so good. I had put this on the blog tomorrow. I’m going to attach a recipe that I used so you all can see what goes into the recipe.
We did some to slight modifications to it. So as you guys know I recently changed my diet. I’m not eating much salt so we used the black beans that already had no salt added and of course the seasoning I use doesnt have much salt in it. We also added chicken which wasn’t in the recipe but other than those things the recipe was pretty much the same. After I tasted it I though oh my God it came out so good.
I added some sour cream and avocado to it baby was it good. The idea of cooking after all the weeks is hella taxing. So in light of that, I want you guys to try this is a really quick meal that took less than 20 minutes to make and was really filling and of course, you know that I got more than my daily fibers worth so that was definitely a plus. Hopefully, you guys will be able to make your own black bean soup take some pictures so we all can see all the dope food you’re making so until next Monday take care my XL Foodies.
2 tbsp. extra-virgin olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
1 tbsp. minced jalapeños
1 tbsp. tomato paste
Freshly ground black pepper
1 tsp. chili powder
1/2 tsp. cumin
3 (15-oz.) cans black beans, with liquid
1 qt. low-sodium chicken or vegetable stock
1 bay leaf
sour cream, for garnish
Sliced avocado, for garnish
Chopped fresh cilantro, for garnish
- In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, chili powder, and cumin and stir to coat.
- Add black beans with their liquid and chicken broth. Stir soup, add bay leaf and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced, about 15 minutes. Remove bay leaf.
- Using an immersion blender or food processor, blend the soup to desired consistency.
- Serve with a dollop of sour cream, sliced avocado, and cilantro.
Recipe By Delish
XL Foodie: Black Bean Soup