Black Bean Soup

Becoming Vegetarian

My brother and I took a trip together to New York, so he could help me move my furniture and belongings to North Carolina when I moved in 2009. We loaded up a trailer, packed it full, and he towed it home for me with his Mountaineer. Somewhere in Virginia while heading South, I told him to pull over at the next McDonalds. I bought a double cheeseburger and a McChicken sandwich, walked back out to his SUV and declared that I wanted one last meat meal. He looked at me puzzled and said, “…and THAT is your last meal…?!” I grew up on Happy Meals; my grandpa would take me to McDonalds, and I loved taking a ride with him in his truck. While it made sense to me, my brother had images of sirloin and filet steaks in his mind.

Protein

I read a lot of nutrition books about transitioning to a vegetarian diet; I went to the local library as soon as we got home to start reading and researching. I struggled a lot with the protein component initially because I was overcoming texture aversions while trying new foods and learning how to cook. However, I discovered quickly that I liked beans, and I started trying all different varieties. Black bean soup is a great source of protein to help meet daily intake requirements; it is a powerhouse of bean protein.

Load with avocado, sour cream, and tortilla strips. Hearty and filling. Cilantro Rice garnish.

Sweet + Spicy

I love to marry sweet and spicy flavors. Coconut milk gives the soup its sweetness, and Serrano peppers are the spice. I would suggest substituting Jalapeno peppers if you do not like a lot of heat; they have a milder heat index.

Garnish

There are so many tasty toppings for this soup: sour cream, tortilla strips, cilantro, avocado, salsa or pico de gallo. I love adding a heaping scoop of my Cilantro-Lime Rice to the top the most.

Sharing

Hope you love making my Black Bean Soup at home! Please comment below and pin or tag a photo #ginger_thyme if you try this recipe. What are your favorite beans to add to soup? *Nom*

Thank you for reading! See you next thyme!

Sweet and Spicy Black Bean Soup Protein-rich, hearty Black Bean Soup with a sweet and spicy flavor. By: Heddy Siddle 4 Servings

Print this Ingredients 4 cans Black Beans (do not drain)

1 can Petite Diced Tomatoes (drained)

1 Chopped Onion

2 Chopped Serrano Peppers

1/2 cup Coconut Milk

1/2 teaspoon Vegetable Base

1 teaspoon Cumin

1/2 teaspoon Cinnamon

2 tablespoons Olive Oil

Chili Powder (to taste) Directions Step 1 Heat olive oil on medium in a soup pot. Add onion and pepper. Saute for 5 minutes. Step 2 Add 2 cans of black beans with liquid, vegetable base, cumin and cinnamon to pot. Reduce heat and simmer on low for 15 minutes. Cover and stir occasionally. Step 3 Remove from heat. Puree soup. Step 4 Return to stove, and heat on low until desired temperature. Add 2 cans of black beans with liquid, tomatoes and coconut milk. Use milk to achieve desired consistency, adding more if needed. Step 5 Remove from heat. Add chili powder to taste for additional heat if desired.

More soups you may enjoy:

Cream of Potato with Smoked Gouda

Vegetarian Cream of Tomato