Black Bean Soup

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
Shredded Cheese

Nutritional Facts:
225 | Fat: 3g | Fiber: 12g | Carbs: 37g | Protein: 13g | Sugar: 5g | Sodium: 285mg