Dinner does not have to be complicated. One-pot meals like a soup can be a lifesaver. Soup is a go-to meal in our house. We have it a couple of times a week, and the leftovers are great for lunches. Black bean soup is filling and tasty. One thing that makes black bean soup so versatile is you can eat it as is or pour some over a bowl of veggies, quinoa, or rice to bulk it up a bit.
The za’atar in this recipe isn’t a typical ingredient in black bean soup, but I just love the flavor it gives. If you don’t have it, you can swap it out for some chili powder or sweet paprika, or another of your favorite spices.
3 15 oz cans blacks beans, drained & rinsed, or 4 ½ cups cooked black beans
3-4 cups vegetable broth (depending on how thick you like it)
1 onion, diced
4 cloves garlic, minced
1 roasted red pepper from a jar, diced
2 tsp za’atar
1 ½ tsp cumin
1 tsp salt
1 tsp smoked paprika
Ground black pepper to taste
Juice of a lime
In a large pot, sauté your onions until translucent. Add in your garlic and diced roasted red pepper and sauté for another minute. Add all of your spices and let them toast for about 30 seconds. Pour in the beans, tomatoes, and broth. Give it a good stir and bring to a boil.
Once it begins to boil, turn the heat to low and let simmer for 15-20 minutes.
Using an immersion blender, blend half of the soup until it is smooth, or alternatively, place half the soup in a blender until smooth. Stir it together and let cook for another minute. Turn off the heat and stir in the juice of one lime.
Serve alone or over some steamed veggies, quinoa, rice, or baked potato.
If you don't have the diced tomatoes with green chiles, use regular diced tomatoes and a separate can of green chiles, or some diced jalapeno or other spicy pepper. You can, of course, skip the spice!
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