Hearty Black Bean Soup
"This is one of our favorites and fits well with a Nutritarian eating style. It was adapted from a recipe in "25 Vegetarian Soups" that I downloaded for my Kindle. It's a nice mixed vegetable soup with the broth thickened by blending half of the black beans with some of the broth. This makes a big batch and freezes well. You can reduce prep time by using frozen vegetables.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional)."
photo by Anne Sainz
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 4 (15 ounce) cans low-sodium black beans, divided
- 1 (15 ounce) can diced tomatoes
- 3 (15 ounce) cans low sodium vegetable broth, divided
- 1 large onion, chopped
- 2 carrots, chopped
- 1 stalk celery, chopped
- 4 garlic cloves, chopped
- 6 mushrooms, chopped
- 1 tablespoon chili powder
- 1⁄2 tablespoon ground cumin
- 1 pinch black pepper
- 1 1⁄2 cups frozen corn
directions
- Puree 2 cans of beans, tomatoes and 1 can of broth and add to large soup pot (at least 6 quarts). I puree with an immersion blender right in the pot.
- Add remaining two cans of beans, two cans of broth and the rest of the ingredients to the pot.
- Bring to a boil, stirring frequently to prevent the bottom from sticking and burning.
- Reduce heat and simmer 30 minutes, stirring occasionally.
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RECIPE SUBMITTED BY
Anne Sainz
United States
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat.
Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.
