Welcome to Day 2 of Soup Week! Today I’m going to share my version of Vegetarian Black Bean Soup. I started off thinking I could copy Panera’s version, but I never tasted it myself. Hence, I can’t replicate it at home exactly, so I came up with the next best thing. I’ve never made this kind of soup before as my family didn’t particularly care for beans. But as my kids got older, and willing to try new things, I’ve been slowly incorporating them more into our diet.

This Vegetarian Black Bean Soup was wonderful! In fact, I was afraid the family wouldn’t like it so I only made a small batch. I was pleasantly surprised when after initially tasting some, they were disappointed that there wasn’t any more left. If you like your soup a little on the “hotter” side, you can adjust how much chili powder you use. I prefer my food on the  mild side; however,  my eldest daughter would have liked it with a bit more heat. The way I look at it is you can always add more, but it’s difficult to fix if there is too much.

Bean soups in general are healthy for you and this version is no exception which is high in fiber, iron and vitamins C and B6. Beans also tend to fill you up more and keep you satisfied longer. I’ll definitely be making this soup again, that is once my family gets past Soup Week. Even they get tired of eating soup every night for dinner….I guess I better get back in the kitchen to whip up some regular meals. Until then~Enjoy!

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Vegetarian Black Bean Soup

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Eating beans in general are healthy for you and this Vegetarian Bean Soup is no exception which is high in fiber, iron and vitamins C and B6.

Course: Soup

Servings: 4

Author: Carrie's Experimental Kitchen

Ingredients

• 1 tbsp. Extra Virgin Olive Oil
• 1/4 c. Green Peppers, seeded and diced
• 1/4 c. Red Onion, chopped
• 1 Celery Stalk, chopped
• 1 Garlic Clove, minced
• 4 c. Organic Vegetable Broth
• 1/4 tsp. Chili Powder
• 1- 15(ounce) can Black Beans, rinsed

Instructions

1. Heat oil over medium heat in medium sized saucepan; then add the peppers, onions, celery and garlic.
2. Saute 2-3 minutes until vegetables start to soften; then add the vegetable broth, chili powder and black beans.
3. Bring to a boil; then reduce heat and simmer for 30 minutes.
4. Turn off the heat and use an immersion blender to blend all of the ingredients together until smooth. (If you do not have an immersion blender, pour the mixture into a blender and puree until smooth.)

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