It's cold outside and there is nothing better than coming home to a warm bowl of soup! This hearty black bean soup is made with organic black beans, dark red kidney beans, tomato, carrots, celery and onions simmered in chicken broth. Its quick and easy to make, full of flavor and delicious for the whole family to enjoy!
Black beans and red kidney beans are both very healthy for the heart. They have plenty of filling fiber and protein to help control blood-sugar peaks for those who may have diabetes like our sweet Dad, Mario.
You can make this using vegetable stock as well. For those of you who prefer a soupy soup, just simmer only for 20 minutes uncovered; and if you prefer a thick and chunkier soup, simmer at least another 15 to 20 minutes longer. Either way, its delicious and healthy. Hope you enjoy and have a nice weekend everyone!
Hearty Black Bean Soup
- 2 Tbsp. olive oil
- 1 medium onion - chopped
- 2 carrots - chopped
- 2 celery stalks - chopped
- 2 cans organic black beans- rinsed
- 1 can organic dark kidney beans- rinsed
- 1 tomato -chopped
- 4 cups All Natural Chicken Stock, low sodium
- 1 bay leaf
- 1/8 tsp. cayenne pepper
- 1/2 tsp. salt
- 1 Tbsp. fresh parsley - chopped
In a large soup pot and on low heat, heat olive oil and saute' onion, carrots and celery for a few minutes, or until the vegetables are softened.
Add the chicken broth, beans, tomato, bay leaf, parsley and seasonings.
Bring to boil. Lower the heat.
Uncovered, simmer for 20 minutes for soupy soup, or 40 minutes for thicker soup.
Serves 5 - 6