Loaded with fiber and protein, this black bean soup is easy enough to make on a weeknight when time is limited. It makes about 6 servings so there’s enough left over for lunch (or dinner) the next day.
Quick & Easy Black Bean Soup Recipe
1 tbsp. extra virgin olive oil
1 large onion, diced
4 cloves of garlic, minced
2 medium sweet potatoes, peeled and chopped to 1-inch cubes
3 15-oz cans black beans, drained and rinsed
1 15-oz can diced tomatoes
2 tbsp. lemon juice (about 1/2 lemon)
1/2 tsp. dried cumin
1/2 tsp. dried oregano
1 tbsp. dried parsley
4 cups stock (I used turkey, but vegetable or chicken would also work)
Heat the oil in a stock pot over medium heat. Add garlic, onions, and sweet potato, and saute for 3-4 minutes, stirring constantly, until onions soften. Raise heat to medium-high and add the remaining ingredients. Bring to a boil, then cover and turn down heat to simmer for 10 minutes.
Serve hot with cheese, avocado or sour cream on top.
