A few months ago my son and I were devouring a black bean soup so I knew I wanted to make a batch myself. I love the website Skinny Taste, the recipes are easy to follow and super healthy too. They always fit in my 21 day fix meal plan! You can find the original recipe here.
Confession, I have never made anything with uncooked beans before. I have always used canned beans! This is going to be interesting…
I actually made this recipe over two days. I only have about 2 hours every night after getting home from work before the kids go to bed. Luckily they are toddlers now and would rather watch Disney Junior and unwind from their school day than play with me, so I do get do some some things (like cook and clean and do laundry) before spending quality time with them.
The first day I rinsed and cooked the beans, I also chopped all the veggies and put them into bowls so I could just dump and heat everything the next day. I seriously envy all those people on the food network. I am not a fast chopper. Have any of you ever used the slap chop? That thing is seriously my best friend. It is one of my most used wedding gifts!
The kids are professional slap choppers.
Don’t you just love the rainbow of colors!?
Day 1 in the books.
Day 2, I cooked the beans with the veggies, added the spices and liquids, sauteed the other vegetables, did the whole combo thing, cooked and blended.
The whole second day process took about an hour and half. Just lots of heating and waiting. The recipe made about 10 cups!
All in all, this was pretty delicious! I would definitely try it again with canned beans to see if I can cut out all the soaking time and see if it impacted the taste. Gina from Skinny Taste says “Yes, you can, You could add beans with broth and boil, then add the vegetables in the last step and season to taste, cook until about 20 minutes.” I would also cook a little longer to make it thicker and maybe blend a little less.
All in all, a super nutritious meal. I would estimate that if following the 21 day fix meal plan It would be 2 Green and 2 Yellow, or if you are vegetarian, 2 green and a red.
Black Bean Soup
Servings: 8 • Serving Size: about 1-1/2 cups • Points +: 5 pts • Smart Points: 6
Calories: 234.4 • Fat: 2.6 g • Protein: 13.6 g • Carb: 40.1 g • Fiber: 19.6 g
For the beans:
• 1 lb dry black beans
• 1 small bell red pepper
• 1 small onion, quartered
• 2 cloves garlic
• 3 bay leaves
For the soup:
• 1 tbsp olive oil
• 1 large onion, minced
• 1/2 cup chopped parsley
• 1 red pepper, minced
• 2 medium carrots, shredded
• 5 cloves garlic, minced
• 1 tbsp red wine vinegar
• 1/4 (2 oz) cup white wine
• 1 tsp cumin
• 1 tsp oregano
• 1 chicken bullion (vegans use vegetable bullion)
• salt and black pepper
Rinse beans and place in a large pot with about 8 cups of water. Cover and bring to a boil, then remove from heat and let the beans sit, covered for one hour. (Or you can let them soak overnight in cold water)
Drain the water, then add 8-10 cups of cold water when ready to cook.
Add 1 bell pepper, 2 garlic, small onion and bay leaves to the beans. Bring to a boiland reduce heat to low. Simmer for about an hour, or until tender, stirring occasionally. (Add water if necessary)
Meanwhile, in a large frying pan, heat oil on low. Add chopped vegetables (onion, parsley, carrots, pepper, garlic) season with salt and pepper and sauté for about 5 minutes, or until soft.
Add the vegetables to the soup after it has simmered an hour, then add wine, vinegar, cumin, oregano, bullion, salt and pepper and adjust water if needed. Cover and simmer on low about 15 – 20 minutes. Remove bay leaves, then using an immersion blender, partially blend the soup for about 10 seconds to thicken. If you don’t have an immersion blender, put about 3 cups of the soup in a blender, then add it back to the pot. Adjust salt, pepper and cumin to taste and ladle about 1 1/2 cups into each bowl.Top with sour cream (extra points), chopped onions, scallions, chives or/or cilantro and enjoy!