Simple. Healthy. Delicious. Black bean soup w/ a side salad has become a new lunch staple for me ever since the weather has started to turn. I have made several smaller batches of this soup, according to the recipe below, but this last time, I made a really large batch so I could freeze portions for my lunch. I love that this soup is easily adaptable to your taste and you can have so much fun adding or subtracting different ingredients.
Black Bean Soup Ingredients: 2 cans of whole black beans // 1 can stock // 1 can tomatoes w/ green chilies // 1 cup onion // 1 cup shredded carrots // ½ cup cilantro // 1-2 cloves garlic // salt and pepper to taste. First, saute onion, garlic, and carrot in a bit of olive oil. Then, add stock and tomatoes and green chilies. Cook on low for a few minutes. Add black beans and cilantro. Using an immersion blender, blend until smooth. Add salt and pepper to taste. Cook on low for a few minutes more. -Ruth