On this week’s podcast episode, we had special guest Dani Spies, author of ‘Clean and Delicious’, YouTube sensation and holistic health coach whose approach to losing weight is refreshing and makes sense. Losing weight and getting healthy without deprivation – who would have thought?! She has been kind enough to let me share this wonderfully nourishing and warming Black Bean Soup recipe.
Read more about the episode with Dani here. This recipe we thought was so perfect for these cold winter’s days in the northern hemisphere we’re it’s well below freezing. The soup has a creamy texture to it but still retaining its heartiness with whole beans and chunks of veggies. Once the soup is cooked, a very easy process, you then process half of it which imparts a lovely creamy texture to the soup. If you’re a heat-seeker, add some more jalapeño peppers, an ingredient not in the original recipe but as I love heat so I took liberties and added them. Along with extra chili powder. If you don’t enjoy the heat…well you know what to do. Meanwhile, pick up a copy of Dani’s cookbook on Amazon. Here’s the link for the US. And make sure to watch the episode on Youtube.
BLACK BEAN SOUP
Ingredients
- 1 Tbsp avocado oil or olive oil
- 1 large brown onion diced
- 3 red bell peppers chopped
- 2 jalapeno peppers diced, optional
- 6 garlic cloves minced
- 1 Tbsp chili powder or to taste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 4 x 15oz/425g cans black beans rinsed & drained
- 4 cups/1 liter chicken or veggie broth
- A good pinch of sea salt & coarsely ground pepper
- 1 to 2 Tbsp lime juice
- Optional toppings: crispy tortilla strips thinly sliced green onion, thinly sliced radish, cilantro, jalapeño slices, avocado (no pictured)
Instructions
- Heat the oil in a pot or Dutch oven over medium heat. Add the onion, both peppers and garlic. Cook, stirring occasionally, for 10 minutes until onion & peppers are soften.
- Add the chili powder and cumin. Cook, stirring for 1 minute until fragrant.
- Add beans, broth, salt and pepper. Bring to a boil then reduce the heat to medium-low. Cook, covered, for 30 minutes to allow vegetables to soften completely and flavors to develop.
- Add the lime juice to taste. Spoon half of the soup into a blender and blitz until completely smooth. Return the blended soup back to pot. Stir over medium heat until well combined and hot.
- Spoon the soup into warm bowls. Top with ingredients of your choice. Serves 4.
