2 cans black beans, rinsed and drained
1 onion, diced
1/2 bell pepper, diced
1 celery stalk, diced
1 carrot diced
1 cup diced mushrooms
1-2 plum tomatos, diced
2 – 4 cloves garlic, minced
Handful fresh herbs of choice (oregano, cilantro, thyme), chopped
1 – 2 tbsp olive oil
1/2 tsp cumin powder
1/2 tsp chili powder
Salt and pepper to taste
2 – 4 cups water or stockHeat olive oil in a pan, add onions, peppers, and mushrooms.  Stir frequently and cook for about 5 – 8 minutes, or until onion is translucent.  Add carrots, and celery and cook for another 2-3 minutes. Add spices, herbs, tomatoes and cook for another minute. Add beans and water.  Start with 2 cups for a stew-like consistency, and up to 4 for more stock like consistency.  Simmer for another 15 minutes on medium-high heat.  Season with salt and pepper, and add a touch more cilantro to garnish.

 

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Notes:
You can always use dried herbs, but add them when you add the spices, and not at the end as you would the fresh herbs.

This dish is low on spice because I’ve got to feed the little one too, but if you want to kick it up a notch, then add some jalepeno to the recipe. Chop everything as you cook or prep it all first and cook it after— whatever works for you– either way this is a quick meal!

The mushrooms aren’t necessary, I like them because they add an extra healthy vegetable to a kid (and everyone) loving dish.

To make this more toddler eating friendly, you can spoon soup over rice, with-holding as much liquid as possible 🙂
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Ladle in bowl. Serve with smoked paprika garlic toast and BAM you’ve got a delicious party.

Other pairing options: avocado toast or sweet plantain toast.

Happy Friday everyone! Hope everyone has a wonderful (and delicious) weekend!

21 Comments

  1. I love your recipes they are so yummy! And I love that you have the pictures it makes them even yummier! They are hard to print out though 🙁 It takes so much ink & paper. Anyone have a quick tip for just printing the text?

    • I never thought about anyone printing them out! I usually just have my laptop or phone with the recipe open next to me! I try to write them out in a more printer-friendly way for sure! 🙂

  2. this recipe looks so good I'm going to have to try it. I am just starting to get into making my own soups and this one sounds perfect. Thanks.

    • I love making soup! It's so easy! It's not messy! And its delicious!

  3. I totally made this the night of the day you posted the recipe. That's how excited I was! I'm kinda pissed off at celery at the moment (just because WHY CAN'T YOU BUY THEM IN SMALLER QUANTITIES AT THE STORE? COME ON!!) so I used some golden carrots instead of celery. Other than that I followed the recipe exactly this time. YUM. And duh, I added jalapeno. 🙂

    • carrots work too. I use celery for soups when I have it. one thing that works for it is once it starts to become limp (giggle), place the bunch in a glass of water (like flowers) in the fridge and they harden right back up! Makes it lasts longer!

  4. looks yummmm-o. not to nit pick but mushroom are not a plant, so not a veg. a fungus!

    • haha yeah, but nobody is going to write "chop your vegetables and your fungus"! hehe 🙂

  5. Great that you are feeling better. This soup looks delicious. I love a good, simple recipe!

  6. So happy you are feeling better! My husband and I are contemplating easing ourselves into a vegan diet, we went veg for a year and felt awesome then slacked after we had a baby and never picked it back up. I think I'm gonna make this for dinner tomorrow, Saren loves black beans. Thanks for the inspiration!

    Amanda

  7. Oh man, this looks amazing! Definitely bookmarking this recipe. Thanks for posting 🙂

  8. Looks delicious! Love those toast recipes, might have to try some of them, I am always so boring with the toast I serve with soup!

  9. Simple, one pot, and delicious…definitely my kind of meal! I love playing with all the variations of black bean soup out there, so I will for sure be trying this one soon. Thanks!