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You may be starting to see that I am major fan of soups. Soup is such an easy way to incorporate different foods into one meal and bring them together with herbs and seasonings. While I love a good soup made purely from scratch and fresh ingredients, sometimes its more convenient and budget-friendly to use some short cut ingredients, such as canned beans, canned veggies, or frozen veggies. This soup is one that I consider to be a “cupboard-cleaner” — many of the ingredients were things I already had at home waiting to finally be used. While I will give you a list of the things I put in the soup this time, I will also include some great additions that I have put into the soup in the past. I often throw random vegetables into my soup in efforts to use things up before they go bad.

This black bean and veggie soup is a great recipe for weekly meal prep as it makes a good 8 servings. As I’ve said before, I typically make some sort of soup on Sundays for jarring up and taking to work. This recipe is also perfect for a cozy Sunday afternoon, or to warm up after a blustery and cold day. I topped mine with lime, avocado and tortilla chips — and was heartbroken that I didn’t have any cilantro left over to throw on top. See below for the recipe!

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One-Pot Black Bean Soup

Ingredients

  • 2 cans organic black beans
  • 1 can organic diced tomato (I LOVE Muir Glen’s fire roasted tomatos)
  • 1 can organic non-gmo sweet corn
  • 1/2 white onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves of garlic, minced (or 1 heaping tbsp from jar)
  • 2 cups soup broth
  • 1 jar organic salsa verde
  • 1/2 tsp chipotle chili powder
  • 1/4 tsp cayenne
  • 1/2 tsp cumin
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tbsp oil of choice (I used avocado oil)
  • optional veggies: zucchini, peppers, squash
  • toppings: avocado, cilantro, lime, oregano, diced onion, cheese, yogurt, tortilla chips

Directions:

  1. In a large dutch oven pot, heat 2 tbsp oil of choice on medium heat
  2. Add garlic, onion, celery, and carrot. Cook until aromatic; about 5 minutes.
  3. Raise the heat to high and add diced tomatoes and cook for 5 minutes.
  4. Add salsa verde, corn, and black beans to the pot and mix well.
  5. Add seasonings and mix until evenly distributed.
  6. Stir in the soup broth and bring to a boil.
  7. Cover and reduce the heat, simmer for 20 minutes.
  8. Let cool and store for future meals, or serve right away and top with garnishes of choice.

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Bon Appetit!

— Megan —

Posted in Lunch, Main Dishes, Meal Prep, Vegan, Vegetarian, Wholesome Recipes

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