This is a new discovery for us.  We are trying to eat healthier and less meat protein and the pundits all point to beans as the best and healthier way to go.  I don’t like beans … they are good for chilli and for hummus ... full stop.

This recipe showed up in the Times Colonist and is a soup from Latin America and the Caribbean that has been recently published in several newspapers.

I plugged my nose and made this soup.  We are eating it at least twice a week.  It is delicious and addictive.  I either server with Focaccia Bread or Oatmeal Bread.  So very good!

Ingredients

1 Tbsp olive oil

1 cup diced onion

½ cup diced carrots

½ cup diced celery

1 tsp cumin

1 tsp coriander

4 garlic cloves, crushed

2 cups drained black beans

2 cups broth

 

Suggested add-ons for serving … which I don’t bother with

Sour Cream

Chives

Avocado

 

Instructions

Heat oil, add onion, carrots, celery, spices, garlic.  Sauté for 3-4 minutes.  Add beans and broth. Simmer the gently cook for 20 minutes.  Pour into your blender and or break out your immersion blender and make a nice, smooth soup.  Salt and pepper to taste.

Note:   I use my Instant Pot, sauté away then use the pressure cooker on Soup setting but lower it to 15 minutes ... then immersion blender.  Fun and fast!

Nutrition:
Based on 4 servings of about 1.5 cups each
345    Calories
1.6g    Fat
69g     Carbs
11g     Fibre
4 g      Sugar