I think I’m in love.
I pulled out a measuring cup and some ingredients and whipped up this soup in a matter of 15 minutes (maybe less). As you can tell, I chose to stick with the one-cup measurement. It seemed good at the time, AND – it worked.
It does have crockpot potential – I just didn’t have crockpot time or crockpot patience. And so, I used the ole trusty stove and blender method.
Other loves from this soup: it’s dairy free, because there isn’t any in there! Oh man… AND, it’s broth free – which makes it easy on the wallet. With the addition of broth, you’re looking at an extra $2-4 per container. But water? Cheap. Oh yes.
Note: although it’s in the recipe, I actually nixed the salt and pepper and subbed in some grinds of Hawaiian Alaea Red Salt – it’s smoky and soo delicious, and actually pink. Another substitute: Himalayan Pink salt.
Easy Black Bean Soup
1 Tablespoon mild-flavored oil (I used a Mediterranean olive oil blend)
1 cup chopped carrot
1 cup chopped sweet onion
1 cup (tightly packed) chopped kale
1 cup salsa (use mild if you like your soup with less spice or medium – or even hot! – for more spice)
1 cup cooked black beans, divided
2 and 1/2 cups water
1 teaspoon adobo seasoning
1 Tofurkey Italian sausage link, chopped
salt and pepper, to taste
Directions: Place a medium saucepan over medium heat. Add oil, carrot, and onion. Sauté until tender. Add kale, salsa, and black beans and heat through. Remove from heat and pour half of mixture from saucepan into a blender.
Next, to blender, add: water and adobo seasoning. Blend until smooth.
Pour mixture from blender into saucepan with remaining ingredients. Stir in chopped sausage, season with salt and pepper, place over medium heat and cook until heated through.
Makes: 4 servings