Black Bean Soup

Good morning!

First, let's quickly go through the benefits of black beans. 1 cup has 60% of your dietary fiber requirement, and only 227 calories! This means it helps your lower digestive tract to work at it's best. Sure, it causes gas, but it's actually helping to alleviate the burden on any one part of the digestive tract. This results in lowered instances of colon cancer (among other types). 

Stabilizing blood sugar levels is just another perk of these noir beans. Good! Cuz when it's not stabilized, we get fat, and massive ups and downs in our energy levels. They also work to prevent type2 diabetes, and have an unbelievable amount of antioxidants!

Recipe time!

Ingredients

• 1 tbsp extra virgin olive oil
• 1 white onion, chopped
• 3 garlic cloves, crushed/minced
• 1-2 carrots, chopped
• 2 stalks celery, chopped
• 8 cups vegetable stock
• 2 cans (15 or 16 oz each) black beans
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 tbsp balsamic vinegar (I didn't have BV once and it really changed the flavour... not as good without it!)
• Cilantro, parsley and green onion chopped for garnish

Directions

1. Heat oil in large saucepan over medium-high heat
2. Add onion; cook 5 mins - stir occasionally.
3. Add garlic, carrot & celery; cook til soft (approx. 5 mins)
4. Add stock, beans, coriander & cayenne; simmer uncovered 10 minutes.
5. Stir in vinegar
6. Transfer to blender or food processor; process to desired consistency (hint: I blended about 3/4 of mine because I prefer my pureed soup to have some substance left).
7. Reheat if necessary
8. Garnish with cilantro. 

You are going to want to double this recipe, because it will be gone fast. Don't feel guilty if you don't want to share, it's natural.