soul-soothing black bean soup
Soup is one of the easier meals to make in big batches and enjoy throughout the week or freeze for the future. There's something about this black bean soup that relaxes me. Black beans are also a great source of protein. This recipe makes about 6 servings.
- 2 cans of beans, drained and rinsed
- 1 large can of whole tomatoes with liquid
- 2 carrots, sliced
- 1 batch of celery, chopped
- 1/2 yellow onion, diced
- 2 tablespoons of extra virgin olive oil
- 3 cloves of garlic, minced
- 1 tablespoon of lemon
- dash of salt, to taste
- 1 tablespoon of cumin
- 1 teaspoon of rosemary (dried or fresh)
- 3 cups of water
In a big pot on the stove on medium heat or in a crock pot on high, toss in onions, carrots and olive oil and cook for ten minutes.
Add the rest of the ingredients and stir.
Cook for 3 hours in the crockpot, or 1 hour on the stove. You'll know it's done when the carrots are cooked through.
The fun part: Customize how you like your soup. You can leave it chunky, blend all of it to make a thick soup or do what I did - blend half of the soup and pour it back in so that it's thick AND chunky.