Black Bean & Coriander Soup

When you think of comfort food and something warm/nourishing, what comes to mind? For me, my ideal recipe is blended soups! Don’t get me wrong, I love a good traditional soup, but there’s something about blended soups that just hit different. Each bite is like a loaded flavor bomb for your tastebuds and they are packed with healthy vitamins and nutrients for your body and gut.

This black bean blended soup is:

• high in protein

• nutrient dense

• spiced

• gluten free

• dairy free

• plant-based

• one pot recipe

Black beans in general are a great natural food because they are rich in antioxidants, fiber, protein while being low in fat, cholesterol, and sugar. Not only that, but black beans are so versatile. They can be made into a plethora of recipes from different cultures, and can be made into sweet or savory meals. Next time you are wanting to fill that need for yummy delicious goodness, make this recipe and tag me! You’ll thank me later.

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Makes 3-4 servings of soup

The Goods:

• 1 tsp olive oil

• 1 onion, sliced

• 2 green onions, sliced 

• 1 tsp salt

• 3 garlic cloves,, sliced

• 1 bell pepper, sliced

• 1 tsp dried oregano 

• 1 tsp cumin

• 1 tsp coriander

• 1 tsp chili powder

• 1/2 tsp black pepper

• 1 small can diced green chilis

• 3 cans black beans, drained

• 1 bunch kale, chopped

• 4-5 cups veggie broth

For the garnish:

• avocado slices

• green onion slices

• jalapeño slices

• cilantro leaves

• lime wedges
  

The Method:

1. First, in a large soup pot, heat olive oil on medium high. Once oil is hot, add your yellow onion, pinch of salt, and sauté for 2-3 minutes. Next, toss in your green onions, garlic, and sauté for 1 minute.

2. Add your bell pepper, oregano, cumin, coriander, chili powder, black pepper, and toast your spices with the veggies. After about 2-3 minutes, add a splash of veggie broth to help deglaze the pan if needed.

3. Now toss in your diced green chilis and black beans. Stir and cook for 1-2 minutes until everything is fully mixed.

4. Pour in your 4 cups veggie broth, cover, lower heat, and simmer for 7-10 minutes.

5. After 10 minutes, you can to make it thinner by adding 1 more cup of veggie broth or if you want it thicker then leave it as is.

6. Add in your chopped kale and cook for another 3-4 minutes on medium low heat.

7. Now, carefully add all soup into a large high powered blender that’s heat tolerant, and blend on until fully smooth. Taste for salt. Pour soup back into the pot with a lid to keep warm.

8. Grab your serving plates, and add a generous amount of soup into each bowl. Garnish with avocado slices, green onions slices, jalapeño slices, cilantro leaves, and lime wedge.

9. Enjoy immediately, will last in the fridge for about 5-7 days.

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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