Black Bean Soup

By krystallondon

This is a great soup to make on a Sunday and then savor throughout the week. It's hearty, and full of protein and complex carbohydrates. If you prefer to use fresh beans, be sure to soak them overnight and then drain off the water and rinse before adding to the soup.

Ingredients

• 2 tablespoons olive oil
• 2 medium size red onions, chopped
• 1 small red bell pepper, chopped
• 1/2 small green pepper, chopped
• 2 tablespoons minced fresh ginger
• 4 cloves garlic, minced
• 1 jalapeno chile pepper, seeded and minced
• 1/4 teaspoon ground allspice
• 1/2 teaspoon thyme
• 2 (14.5 oz) cans black beans
• 8 cups water
• 2 medium-size sweet potatoes, peeled and cut into 1" cubes
• 1 tablespoon fruit sweetener or agave nectar
• 1 teaspoon salt
• 1 cup chopped cilantro
• Black pepper

Details

Servings 6

Preparation

Step 1

In a large pot or Dutch oven, heat the oil over medium heat. Add the onions and saute 4 to 5 minutes. Add the peppers, yams, ginger, garlic, jalapeno pepper, allspice, and thyme. Cook 3 minutes. Add the beans and the water. Heat to boiling. Reduce the heat and simmer for 30 to 45 minutes, or until the veggies are tender. Add the fruit sweetener and salt. Place 1 cup of the soup in a blender and puree. Add it to the soup and stir. Add the cilantro and lots of black pepper.

This recipe calls for a fruit sweetener, but it is such a small amount that you can really do without it. You can also reduce the amount of water for a thicker soup, or substitute vegetable broth for additional nutrients.

Nutritional analysis per serving:
205.06 calories, 2.75 g fat (12% calories from fat), 6.68 g protein, 39.91 g carbohydrate, 0 mg cholesterol, 714.29 mg sodium