{Amazing Black Bean Soup} Recipe

Although my intention is not to share food recipes through this blog, I find that in pregnancy the majority of my time is spent thinking about food (well, normally-when I'm not pregnant, I think a lot about food too!) Being that today is St. Patrick's Day, I should be sharing something festive and green, but alas, this black bean soup recipe wins. This is possibly one of my favorite "go to" recipes. I generally always have the ingredients on hand in my pantry. And it is just so hearty and delicious, it's just too good NOT to share.

So here goes:

Amazingly Delicious Black Bean Soup

1 onion, chopped
2 garlic cloves, chopped
2-3 celery ribs, chopped
2-3 carrots, chopped
1/4 cup bell pepper, chopped (I usually use a frozen pepper mix)
1 teaspoon jalepeno, from the jar, diced finely
2 teaspoon Better Than Bouillon-Vegetable (I'm guessing chicken would work as well, or any broth for that matter)
2 cups water
2 (15 oz) cans black beans, drained & rinsed, low sodium works fine, too
1/2 teaspoon salt
1/2 teaspoon cumin (to start-but generally I use at LEAST 1 heaping tsp!)
lemon juice-or lime juice-not much is needed maybe 1/4 cup

Toppings (optional):
jasmine rice (seriously try it, it's so good!)
tomato
avocado
cilantro
sour cream

1. In a large pot, add first 8 ingredients, simmer for 10 minutes. (I generally get the bouillon and water boiling and then add the rest as I chop.)
2. Add beans, salt, cumin; cook 5 more minutes.
3. Puree soup (it will be REALLY thick) in a food processor.
4. Serve with rice & other optional toppings.

Easy & delicious. Yum!

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