Makes: 6-8 servings
- 1lb dried black beans
- 1tbs olive oil or coconut oil
- 8-10 cups water
- 2tbs low sodium chicken base
- 4 cloves garlic, minced
- 4 bay leaves
- 1-2 cups carrots
- 1tbs cumin
- 1-2c sweet yellow corn
- sea salt & black pepper to taste
Place beans in large pot. Cover with water. Add bay leaves, garlic, & chicken base. Bring to boil. Reduce heat and allow beans to cook until they begin to soften. (You can cut the cooking time by soaking your beans overnight. Note: You will reduce the water to 2-4cups to prepare the soup with softened beans.) Add carrots and cumin. Cook until carrots & beans are tender.
Add 2-3cups of beans to blender. Blend until smooth. Add blended beans & corn to pot. Stir well. Simmer for additional 5 minutes.
Light Sour Cream
Calories: 225 | Fat: 3g | Fiber: 12g | Carbs: 37g | Protein: 13g | Sugar: 5g | Sodium: 285mg
Eric and Maleka Beal are health coaches and co-founders of BetterChoices, a health & wellness company and social community focused on educating, advocating, and promoting better health and wellness through lifestyle, nutrition, and fitness education.