Black Bean Soup

Black Bean Soup - healthy, hearty and satisfying black bean soup loaded with layers of flavors and a good dose of beans, sweet potatoes and other spices. Can be made completely vegan without sacrificing the taste. Absolutely waist-friendly!

Course Main

Cuisine Caribbean

Prep Time 10

Cook Time 40

Total Time 50

Servings -6 cups

Calories 306kcal

Author Imma

Ingredients

2 tablespoon canola oil
1 medium onion diced
1 Tablespoon minced garlic
1 teaspoon fresh thyme
1 teaspoon fresh minced ginger
1 teaspoon paprika
1 small jalapeno pepper seeded and minced
4 cups cooked black beans or 2-3 15oz. cans rinse and drained
1 Fresh tomato diced
1 Large potatoes (about 1-1 and 1/2 cup)
1 large bay leaf
1 tablespoon chicken bouillon powder (adjust to taste or leave out )
4 cups broth or more chicken or vegetarian
salt and pepper , to taste
fresh cilantro/parsley leaves , optional
avocado (to serve) optional

US Customary - Metric

Instructions

Heat the olive / canola oil over medium heat in a large sauce pan. Add the onions, garlic, thyme, ginger, paprika, jalapeño and sauté, stirring occasionally until onions are soft and translucent - about 6-7 minutes. Do not brown.
Add the black beans, potatoes, tomatoes, bay leaf, bouillon powder, chicken and salt .
Sauce for about a minute or two , add broth then bring to a boil.
Reduce the heat, cover and simmer gently for about 25 minutes or more until potatoes are tender and soup has a creamy consistency.
Adjust seasonings and thickness of soup according to preference with broth and spices.
Remove, garnish with fresh parsley leaves or cilantro and serve warm with corn bread and avocado

Nutrition