Trey’s Black Bean Soup

photo credit:dontrey britt-Hart

Ingredients:
Olive oil
1 lb. (16 oz.) dried black beans, sorted and rinsed
2 medium onions, chopped
4 stalks of celery, diced
2 large carrots, peeled and chopped
6 cloves of garlic, peeled and minced
1 red bell pepper, diced
8 cups chicken or vegetable broth
1 ½ cups fresh Pico de Gallo
½ teaspoon crushed red pepper flakes
4 ½ teaspoons ground cumin
1 teaspoon dried oregano
3 – 4 Bay leaves
Salt and pepper to taste

Instructions:

1. Place a large Dutch oven over medium heat and drizzle enough olive oil to cover the bottom of the pot. Add the chopped onions, celery, and carrots. Sauté over medium-low heat until onions begin to soften. Stir occasionally to prevent browning. Add garlic and sauté a few minutes longer.

2. Sprinkle a teaspoon of salt and crushed red pepper flakes over the vegetables and stir. (Adjust to your spice preference. If you're spice-sensitive, consider using less.)

3. Add the cumin and oregano.

4. Pour in 8 cups of broth, cover, and simmer for 10 – 15 minutes. (Chicken broth adds richness, but vegetable broth is perfect for a vegetarian option.)

5. Add the black beans and Bay leaves. Cover and simmer for about an hour. Stir occasionally.

6. Stir in the red bell peppers and Pico de Gallo, then season with salt and pepper. Continue to simmer until beans are tender, approximately another hour.

7. For a creamier texture without any additional ingredients, ladle about a cup of the cooked beans and some broth into a blender and blend until smooth. Pour the blended beans back into the soup and mix well.

8. Taste and adjust seasonings as needed. Serve hot and enjoy every savory spoonful.

My Two Cents:

• Black beans and corn bread are a winning combination. And a cool, fresh salad is a refreshing accompaniment, especially if you opt for a few more sprinkles of the red pepper flakes.

• Garnish with sliced avocado, a few sprigs of cilantro, or a dollop of sour cream and another spoonful of fresh Pico.

• If you’re feeling extra spicy, my Pop ‘Em Pickled Jalapeños are absolutely delicious with this soup. It’s a must-have in our home.

• This aromatic soup is a delicious bowl of wellness — packed with fiber, plant-based protein, and antioxidants that nourish your heart, steady blood sugar, and boost digestion. Every spoonful offers comforting flavor and powerhouse nutrients, proving that wholesome can be both hearty and satisfying.

Author: Dontrey Britt-Hart

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Trey's Black Bean Soup

This aromatic soup is a delicious bowl of wellness — packed with fiber, plant-based protein, and antioxidants that nourish your heart, steady blood sugar, and boost digestion. Every spoonful offers comforting flavor and powerhouse nutrients, proving that wholesome can be both hearty and satisfying.

Ingredients

• Olive oil
• 1 lb. (16 oz.) dried black beans, sorted and rinsed
• 2 medium onions, chopped
• 4 stalks of celery, diced
• 2 large carrots, peeled and chopped
• 6 cloves of garlic, peeled and minced
• 1 red bell pepper, diced
• 8 cups chicken or vegetable broth
• 1 ½ cups fresh Pico de Gallo
• ½ teaspoon crushed red pepper flakes
• 4 ½ teaspoons ground cumin
• 1 teaspoon dried oregano
• 3 – 4 Bay leaves
• Salt and pepper to taste

Instructions

1. Place a large Dutch oven over medium heat and drizzle enough olive oil to cover the bottom of the pot. Add the chopped onions, celery, and carrots. Sauté over medium-low heat until onions begin to soften. Stir occasionally to prevent browning. Add garlic and sauté a few minutes longer.
2. Sprinkle a teaspoon of salt and crushed red pepper flakes over the vegetables and stir. (Adjust to your spice preference. If you're spice-sensitive, consider using less.)
3. Add the cumin and oregano.
4. Pour in 8 cups of broth, cover, and simmer for 10 – 15 minutes. (Chicken broth adds richness, but vegetable broth is perfect for a vegetarian option.)
5. Add the black beans and Bay leaves. Cover and simmer for about an hour. Stir occasionally.
6. Stir in the red bell peppers and Pico de Gallo, then season with salt and pepper. Continue to simmer until beans are tender, approximately another hour.
7. For a creamier texture without any additional ingredients, ladle about a cup of the cooked beans and some broth into a blender and blend until smooth. Pour the blended beans back into the soup and mix well.
8. Taste and adjust seasonings as needed. Serve hot and enjoy every savory spoonful.

Notes

My Two Cents:

-        Black beans and corn bread are a winning combination. And a cool, fresh salad is a refreshing accompaniment, especially if you opt for a few more sprinkles of the red pepper flakes.

-        Garnish with sliced avocado, a few sprigs of cilantro, or a dollop of sour cream and another spoonful of fresh Pico.

-        If you’re feeling extra spicy, my Pop ‘Em Pickled Jalapeños are absolutely delicious with this soup. It’s a must-have in our home.

-        This aromatic soup is a delicious bowl of wellness — packed with fiber, plant-based protein, and antioxidants that nourish your heart, steady blood sugar, and boost digestion. Every spoonful offers comforting flavor and powerhouse nutrients, proving that wholesome can be both hearty and satisfying.

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