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