Mexican Black Bean Soup
Servings: 6 bowls
Ingredients
- 1 15oz can black beans, or 1 1/2 cups cooked
- 1 tsp olive oil
- 1 onion, diced
- 6 cloves fresh garlic, minced
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp paprika
- 1/4 tsp allspice
- 1/8 tsp nutmeg
- 2 tsp sea salt, or to taste
- 1 28oz can diced tomatoes
- 3 stalks celery, chopped
- 2 cups collard greens, chopped
- 1 lemon, zest & juice
- fresh cilantro, chopped, for garnish
- coconut milk, optional
Instructions
- Heat a large soup pot to medium and saute the onions in the olive oil until soft. Add the garlic and saute a few more minutes. Stir in the spices and add the beans and tomatoes, plus enough water to cover the beans by 2 inches. Add the salt, bring to a boil, then turn the heat down and simmer for at least 10 minutes.
- Puree the soup with a hand blender (or in a food processor) and then stir in the celery and greens. Simmer, covered, for at least another 10 minutes.
- Stir the lime zest and juice through the soup just before serving. If you have some coconut milk on hand, swirl a spoonful of it in each bowl before serving. Garnish with fresh cilantro.
Notes
For lunch, enjoy a bowl of soup with a couple of rice cakes topped with nut/seed butter or hummus and cucumber slices with lettuce.
Nutrition
Calories: 135kcal | Carbohydrates: 24g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 1266mg | Potassium: 382mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1500IU | Vitamin C: 19mg | Calcium: 90mg | Iron: 2.7mg
