One Pot Chipotle Black Bean Soup

This one pot meal is the perfect hearty soup to serve on cold winter nights. It’s quick and easy enough to prepare that it makes a great choice for busy weeknights, and it keeps well in the fridge all week, making it a great options for lunches. This smokey black bean soup is completely plant based and packed with nutrition. Black beans, onions and garlic are high in fiber and prebiotic-rich to support our gut health. Overall, this recipe is high in fiber and low in sodium and saturated fats, making it a great option for many health conditions, including heart disease and diabetes.

Instructions

1. 1

   In a large soup pot, heat 1 tbsp. oil over medium high heat. When the pot is hot, add onion and pepper. Cook, stirring occasionally, for 5 minutes, until tender. Add minced garlic and cook for another 1-2 minutes, until fragrant. Season with a pinch of salt and pepper.

2. 2

   Add tomato paste and seasonings and cook for another 1 minute, until fragrant.

3. 3

   Add black beans and their can liquid and vegetable broth to soup pot. Bring to a boil over high heat. Cover and let simmer, reducing heat to medium-low. Cook for 15-20 minutes, stirring occasionally, until slightly thickened. Season with remaining salt and pepper.

4. 4

   Taste, and adjust flavour as needed. Add more chili powder or cumin for smokiness, or more salt and pepper to taste.

5. 5

   Enjoy as a soup or pair with cooked grains, such as brown rice or quinoa. Top with optional toppings of your choice and enjoy!

6. 6

   Substitutions: Reduce the mild heat of this soup by omitting the chili powder. Substitute cooking oil of your choice. Bell peppers can easily be omitted and/or replaced with another vegetable of your choice.

7. 7

   Optional toppings: Lime wedges, Toasted pumpkin seeds/pepitas, Tortilla chips, Sliced avocado, and Sour cream.