It’s still almost 90 degrees right now, but I’ve got fall on my mind! I’m hot all the time (thanks, pregnancy), so I am dreaming about cooler temperatures. I remember with my first pregnancy that I didn’t even need to wear a jacket outside during the winter–I was so comfortable! Sweating it out during the summer is not my jam.
With fall on my mind, I’ve been craving cool weather comfort foods, especially soups. I’ve been looking for some soups I can make that are going to be filling, give me some veggies, and have nutrition that I need for my growing human, and this black bean soup takes the cake!
Beans especially are a pregnancy staple for me because of the fiber. I had some awful digestion/constipation issues with my first pregnancy that were the WORST, so anything I can do this time to avoid that is something I’m going to try! Even if you’re not pregnant, beans are a great source of fiber and protein! I paired this with some cottage cheese for extra protein.
This was much easier to make than I had imagined, and it is very flavorful for being so simple. The only tweak I’ll make the next time I make a batch is to add some spice–some red pepper flakes, chili powder, or even some hot sauce would put this over the top. I recommend adding some spice in from the get-go, but if you’re not into spicy foods, make it as written first. You can always add some heat in later!
One quick tip–if you use an immersion blender to puree the soup, make sure you get the onion and pepper! Those veggies sunk to the bottom of my pot and I didn’t realize that my immersion blender wasn’t picking them up. It was fine and tasted great, but wasn’t the consistency I was looking for.
This is going to be a winter staple for me during this pregnancy and beyond! I topped mine with cilantro and some cheddar cheese, but you could do some plain greek yogurt or sour cream as well.
Homemade Black Bean Soup (from Fixate)
2 tsp. olive oil
½ cup chopped bell pepper (approx. 2⁄3 medium)
½ cup chopped onion (approx. 2⁄3 medium)
3 cloves garlic, finely chopped
2 cups canned black beans, drained, rinsed
½ tsp. ground cumin ½ tsp. ground smoked paprika
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
2 cups low-sodium organic vegetable broth
2 tsp. cornstarch (preferably GMO-free) + 2 tsp. water (combine to make a slurry)
1 tsp. apple cider vinegar
2 tsp. chopped fresh cilantro (for garnish; optional)
Heat oil in large saucepan over medium heat until fragrant. Add bell pepper and onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute. Add beans, cumin, paprika, salt, pepper, and broth. Bring to a boil, stirring occasionally. Reduce heat to medium-low.
Add cornstarch mixture. Bring to a gentle boil; gently boil, stirring occasionally, for 1 minute, or until sauce has thickened. Remove from heat.
Add vinegar. Puree using an immersion blender until you reach desired consistency.
Divide evenly between four serving bowls. Top each with ½ tsp. cilantro and cheese or sour cream, whatever floats your boat!
For my container people, 1 cup of this soup equals 1/2 green, 1 yellow, and 1/2 a tsp. Makes about 4 servings.