You know what I’ve been craving for the past several days? A black bean soup.
A warm bowl of delicious black bean soup.
That’s what I’ve been wanting.
I’m currently doing Dr. Junger’s 21-Day Clean Program cleanse, so finding a black bean soup with clean ingredients have been challenging.
What that means is, it’s not easy to swing by a restaurant or food chain and pick something up just to satisfy that at-the-very-moment craving because not all ingredients are cleanse-friendly.
Therefore, I had no choice but to find a recipe and make my own soup especially since after day three, the craving just wouldn’t go away.
A quick search on Google yielded a fantastic recipe for a clean version of a black bean soup. This one seemed simple enough.
I made my way to the store and purchased the ingredients. I decided to give this one a shot. The results?
Words cannot describe how perfect this soup was! The combination and blend of flavors resulted in such a deliciously satisfying soup with just the right amount of chipotle seasoning that I was in disbelief. It totally hit the spot and I couldn’t believe this came out of my kitchen!
Let’s just say I was very happy and extremely grateful to come across this awesome recipe! This one is so fantastic that I just had to share! 😛
This recipe will serve about four individuals (black beans are very filling so you will feel full before you know it).
- 2 cups “no salt added” organic black beans
- 2 tablespoons coconut oil
- 1 medium onion, chopped roughly
- 1 large carrot, chopped roughly
- 2 garlic cloves, peeled and minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons cumin
- 1 bay leaf (dried or fresh)
- ½ teaspoon chipotle powder
- juice of 1 lime
- 1/8 cup of apple cider vinegar
- sea salt to taste
- 2 scallions, minced (for garnish)
- a small handful of cilantro, chopped (for garnish)
- In a soup pot, melt 2 tablespoons of coconut oil over medium-high heat.
- Saute the onions and carrots for about 3-4 minutes, stirring occasionally.
- Add the garlic and keep stirring frequently, until fragrant.
- Stir in the dried spices and beans, allowing everything to cook for a few more minutes, and continue to stir often.
- Before the beans start to dry out, add enough water to completely cover them and allow the water to come to a boil.
- Reduce the heat to medium, cover and allow beans to simmer for about 30 minutes. Stir every so often.
- After 30 minutes, check the beans to see if they are tender. If they’re not, continue to cook for another 10 minutes or so until the beans are more soft (I had a lot of water left in my soup, so I allowed it to cook uncovered for about an extra 10 minutes).
- When they’re done, remove from heat and allow to cool slightly.
- Add the lime juice and apple cider vinegar into the pot and stir well.
- Add the tender beans (and whatever water is left) into a blender and blend well.
- Pour into a soup bowl and garnish with green onions and cilantro leaves.
This recipe is a slight modification of the following, http://blog.cleanprogram.com/black-bean-and-chipotle-bisque/