Quick, Delicious, and Healthy Gluten-Free, Vegan Black Bean Soup

I know I shouldn’t be focusing on anything in yoga other then my practice in the present, but I was thinking about soup…creamy, delicious, organic black bean soup. I was so hungry! As soon as I got in my car, I planned the execution of this soup and mentally inventoried everything in my pantry to be sure I didn’t have to stop at the store on my way home. Normally, I’d start from organic dried beans, but I always have some canned ones on hand for times like this. Thank goodness. Here’s to having a well-stocked pantry and a garden full of peppers!

For this quick and easy black bean soup, you’ll need:

  • 4 cans organic low-sodium black beans
  • 1/2 large onion, diced
  • 4 cloves garlic, thinly sliced
  • 4 cubanelle peppers, diced (you can also use two medium bell peppers)
  • 1 jalapeño sliced (you can remove the seeds and ribs to limit the heat if you want)
  • Olive oil
  • Sea salt, to taste
  • Cracked black pepper, to taste
  • 1 tablespoon cumin
  • 1 tablespoon chili Powder
  • 2 teaspoons Adobo seasoning
  • 1 whole bay leaf
  • Dried oregano
  • Water

To begin, dice your peppers, onion, and garlic if you haven’t alredy.

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Heat 1 tablespoon of olive oil in a large lidded pot over medium-high heat. NOTE: I always use my enameled cast iron pot because it traps so much heat and leads to quicker cooking times.

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Add your garlic to the oil and let cook for about 30 seconds. Don’t let it burn.

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Add the peppers and onion to the pot and give it a quick stir. Add a small pinch of sea salt.

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Sauté for five minutes while frequently moving around the pan.
Now add the beans, liquid and all, and one can of water. NOTE: I would have added veggie stock if I had some, but water works just fine. Add all your spices, give it a good stir.

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Turn the heat down to low, put on the lid, and let it simmer for about a half hour. When you take off the lid, give it a good stir. The soup should have thickened.

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The soup could be eaten just like this, but I like to purée half with my immersion blender. To do this, ladle out half off of the soup into a separate bowl, plug in your stick blender, and let it rip! Remove the bay leaf before this step.

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It’ll be thick with a wonderfully creamy texture.

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Add back the bean soup that you separated, simmer for about five minutes, adjust the seasonings, and eat! I like to garnish mine with a dollop of sour cream and pickled jalapeños. Feel free to eat this with some tortilla chips for a bit of crunch.

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