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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

20 Minute Black Bean Soup

There has been quite a theme of soup posts this week – from my butternut squash soup to my “food I like to eat when I’m sick” post (which obviously had a nice section on soups. So I thought it would only be fitting to round out my soups post trio with this amazingly easy, spicy, healthy black bean soup.

This was another “cook something easy when I’m sick” — an attempt at turning ordinary ingredients into something satisfying and delicious. And I would have to say that it was largely a success! I have to thank Trader Joe’s for supplying almost 100% of the ingredients in this soup – without them I probably wouldn’t have been able to pull it together so quickly. I think the only ingredient that wasn’t from Trader Joe’s was the Pace Picante Salsa – because they don’t carry it and I love Pace.

Here Are The Ingredients:

The Soup: 2 tsp extra virgin olive oil, 3/4 box of Trader Joe’s Latin Style Black Bean Soup (picture below), 1 can black beans rinsed & drained, frozen corn (about 1/2 cup), 1 red onion diced, 1 red or yellow bell pepper diced, cumin, garlic powder and cayenne to taste (these spices are essential to making this soup taste great!)

The Toppings: Salsa, Guacamole, Sour Cream, Crushed Corn Chips, Shredded Mexican Cheese blend

The Directions:

Step 1: Saute the bell pepper, onion, corn & black beans in the olive oil until cooked through (about 5-7 min).

Step 2: Add in the Trader Joe’s Latin Style Black Bean soup, and all of your spices to taste (I probably ended up with 1/2 tsp cumin, 1/2 tsp garlic powder and 1/8 tsp cayenne). Bring to a boil and then simmer for 5-10 min.

Step 3: Ladle soup into bowls once it’s done cooking and fully heated through, top with your choice of ingredients! What I did: I stirred 1-2 Tbsp of salsa into the soup, then topped with sour cream, crushed corn chips and cheese.

It was so warming and comforting, and the toppings were essential to spicing up this soup and making it fun to eat! This is a great one-pot meal that’s nutritious, filling and perfect for a night when you don’t have much time to cook. I’ll definitely be making it again soon.

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12 responses to “20 Minute Black Bean Soup”

  1. Anjali,

    Great recipe I will try this for sure, it is sooooo easy
    Will let you know how it tasted, I wonder how many calories this will be………………

    • Hi Maribelle! I’m definitely working on it – you’ll see that all of my newer recipes have detailed nutritional information – I just haven’t had a chance to include it retroactively for my older recipes. But I can tell you that each bowl of this soup will run you about 200 calories and ~4-5g fiber/protein, depending on how much of the toppings you use. Hope that helps, and let me know if there are specific recipes of mine that you’d like to see nutritional information updated first, and I’ll prioritize those! Thanks!!

  2. Hi Anjali! Thanks for the recipe. Just wondering, could I substitute the black bean soup with water instead if I don’t have a box of soup lying around? Thanks!

    • Hi Helen! Unfortunately for this particular recipe I wouldn’t recommend that. Most of the flavor/spice/consistency is achieved by using the Trader Joe’s soup as a base — if you just used water you’d basically end up with a watery spice broth for your black beans to simmer in. Instead of water, I’d recommend pureeing a separate can of black beans with vegetable stock and spices, and using that as the base for the soup (and then adding in the whole black beans and other ingredients). Hope that helps!

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