Hungry? Try this filling Black Bean Soup

by Nicole on January 26, 2010

Here in New York it was super windy and rainy yesterday and I definitely did not feel like leaving my apartment. After pulling myself out of bed and getting dressed, i looked out the window and rain boots were definitely in order. I was feeling extra, extra grateful for my mother-in-law because I realized my rain gear was all from her. 
My awesome rain boots, that brightened up the dark, dreary day.

….and my North Face super light, super great raincoat.

After a pretty quick day at work I wanted to come home and do week 2 of the Winter Shape Up and some yoga. I was pretty bummed that my cable was out so I attempted to do a podcast, but I’m just not there yet. I just did some quick stretching and I’ll have to try again on Thursday. I need to buy a good yoga DVD ASAP. I was getting so mad at Time Warner, but finally after 30 minutes of playing with it, I stopped and decided to make some dinner.

I took out chicken, but I just wasn’t feeling it, so away the chicken went. With all that rain I wanted some soup. I started flipping through my cookbooks and landed on a recipe from my recent fav The Eat Clean Diet Cookbook. I realized I didn’t have any black beans or corn so I got Danny on the phone (or text) and asked him to grab it before he got home.

I decided on a black bean soup.

Maui Black Bean Soup adapted from the Eat Clean Diet Cookbook

1 tbsp extra virgin olive oil
1 large carrot, trimmed and chopped
1 small yellow onion, chopped
1 red pepper, chopped
1 green pepper chopped
2 gloves garlic, minced
1 tsp dried cumin
1 tsp dried oregano
1 tsp dried basil
1 tsp chili powder
4 cups low sodium chicken stock
1 can, (15 oz), drained and rinsed, black beans
1 large can diced tomatoes
1 cup fresh corn
2 links chicken sausage, chopped (I used sun dried tomato basil chicken sausage)
sea salt and fresh ground black pepper

In a large sauce pan, heat olive oil over medium heat. Add onion and chicken sausage and brown. Then add carrots and bell peppers. Saute until onion becomes translucent. Add garlic and spices. Cook about 2 more minutes.

Add stock and tomatoes. Bring mixture to a boil and reduce heat. Cover and let simmer for about 20 minutes. Using a hand held blender, puree soup. Add corn and beans and let simmer for 5 minutes. Season with salt and pepper. 

I left the soup a little chunky to leave some texture to go with the beans and corn. This was perfect with some whole wheat crusty, flaky bread.

Danny always steps it up and adds cheese :)

This soup did NOT disappoint!! 

I basically had everything to make this meal, so this went right along with my budget cooking (that’s starting next week). Does anyone else have a food budget? I think this is a resolution that I am adding as of right now! 
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{ 7 comments… read them below or add one }

pegasuslegend January 26, 2010 at 5:34 pm

wow oh yum delicious and I had to repost this on Twitter this is fabulous~


Angie January 26, 2010 at 5:48 pm

OMG, I did black bean soup yesterday too! But mine was a more traditional Cuban style. I have to try yours, I love the sausage. I try to have a food budget too, and 1 or 2 days a week not eat meat or just cook an egg dish to save money. I was trying to get the photo today, so difficult with a black soup.


Simply Life January 26, 2010 at 8:42 pm

Oh that soup looks great!


Fashion Meets Food January 26, 2010 at 10:53 pm

that soup looks amazing! cute rainboots too!!


Hollafoodzone January 27, 2010 at 10:45 am

I would hope for rain for an excuse to wear those rainboots – very cute!


Christine January 27, 2010 at 11:06 am

College Food Budget: 35 bucks…ish and I'm thinking that black bean soup could fit right in- it looks great!


Emily Malloy January 29, 2010 at 1:04 pm

Idea- How about you ship some to my desk, right now!

:o )


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