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Easy, Budget-Friendly Black Bean Soup
Note: Serves 1-2, but can easily be doubled. This soup freezes really well, so is great for making ahead of time. The basic recipe is perfect for university students, those on a budget, or those with limited cooking means, but the additions of the optional extras will really allow you to customize to your flavor preferences!
Ingredients:
1 can black beans
2 cups vegetable stock (reduced sodium)
1 bunch fresh cilantro, cleaned and chopped (use the stems too!)
Pepper to taste
Optional Extras:
1 cup cooked protein (chicken breast, ham, beef, etc.)
1 Tb nonfat sour cream or Greek yoghurt (to serve)
1 tomato, diced
1-2 green onions, diced
1/2 tsp cumin
1-2 tsp hot sauce
1 bay leaf
Directions:
1. Drain black beans and rinse THOROUGHLY in water to remove excess salt.
2. In a medium saucepan, bring stock to a boil.
3. Add beans, cilantro, and desired spices/seasonings.
4. Cook 20 minutes over low heat.
5. Add “optional extras” as desired and enjoy. Remove bay leaf before serving.
Note: If you prefer a smoother consistency, pour about half the ‘soup’ into a blender and blend on low/pulse. Be careful though – the heat will cause pressure to build in the blender, so make sure not to fill the blender more than 1/3 of the way full or the top might blow (speaking from a very messy experience!). Enjoy!
