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This Black Bean Soup recipe is a sponsored post on behalf of Cans Get You Cooking and the Mom It Forward Blogger Network.
I tend to use mostly fresh ingredients in our meals, but sometimes I’m in a rush and need to put together a quick meal. Rather than heading to the nearest fast food restaurant, I prefer to grab something from the pantry that I can put together myself (I like to be in control of what we eat – homemade is always better).
I found it interesting that a University of California, Davis study found that many canned fruits and vegetables have the same nutrients as their fresh or frozen counterparts. That’s because the foods are picked when ripe and then canned afterwards, rather than being picked green and shipped across the country (or world).
There are a variety of different canned foods that are usually in my pantry, such as black beans, tomatoes, tomato sauce, tomato paste, coconut milk and more. One of the easiest meals to whip up is my black bean soup. It’s light, but very filling. If you give it a try, let me know what you think!
Black Bean Soup Recipe
- 4 cups Goya black beans
- 2 cups Muir Glen Organic diced tomatoes
- ½ onion, diced
- 2 garlic cloves, minced
- 1 jalapeno, seeded and diced (or to taste)
- ½ cup water or chicken stock
- 1 teaspoon coconut oil
- 1 cup shredded cheese (optional)
- 1 cup sour cream (optional)
- Hot sauce to taste (optional)
- Dice and mince your onion, garlic and jalepeno, then set aside.
- Heat pan over medium heat, then add coconut oil and continue heating.
- Sauté the onion until slightly translucent, or about 1-2 minutes.
- Add the garlic and jalapeño and sauté for another 1-2 minutes.
- In a large mixing bowl, combine the drained beans, tomatoes, onion, garlic, jalapeño and water.
- Transfer to blender and blend until smooth.
- Pour into a large saucepan and heat until warm.
- Serve in a shallow bowl and garnish with shredded cheese, sour cream and hot sauce.
- Serve with a side salad and you have a quick and delicious lunch or dinner!