Black Bean Soup

School has been so crazy the past week and I really need something quick, easy and yum! This is the perfect solution, I make a batch of this soup and take it with me when I'm on the go. The beans are full of protein, so it keeps me really full and it's got loads of great veggies too! I eat this with tortilla chips, or some toasted flatbread and it's so good! If you don't like smoked paprika, switch it for cayenne pepper and if you don't like it too spicy use regular rotel!

Ingredients

- 2- 16oz black bean cans

- 1 rotel can (with habanero)

- 1/3 cup cilantro

- 1 cup tomato sauce

- 1 cup petite diced tomato

- 2/3 cup water/vegetable stock

- 2/3 cup finely diced red bell pepper

- 1/2 cup finely diced celery

- 1/2 cup finely diced carrot

- 2 TBSP vegetable oil

- 3/4 tsp salt

- 1/2 tsp black pepper

- 1/2 tsp ground cumin

- 1/4 tsp smoked paprika (optional)

Directions

- Blend black beans (reserve 1 cup beans, set aside), rotel, tomato sauce and cilantro. Set aside

- In a large pot heat vegetable oil and sauté vegetables until tender about 5-7 minutes.

- Add blended mixture and 1 cup reserved whole black beans to vegetables and mix until well incorporated on medium-high heat.

- Add salt, pepper, cumin and smoked paprika to soup along with water/stock. Mix.

- Bring soup to a boil and let simmer for 5 minutes.

- Garnish with cilantro, sour cream and a little cheddar cheese

- Enjoy!

Serving size

- Serves 4 people