I love this soup. It’s so easy to make and so filling. It’s a great leftover soup, if you’ve made a batch of black beans, or you can just make it using beans from a can.
The key ingredients are:
Black beans: Black beans are filled with fiber, potassium, folate, vitamin B6, and phytonutrient, which help reduce cholesterol.
Roma tomato: Roma tomatoes are a great source of the antioxidant lycopene, which has been linked helping reduce the risk of heart disease and cancer. They are also contain vitamin C, potassium, folate and vitamin K.
Arrowroot starch: Arrowroot contains folate, which is known to help the body produce healthy red blood cells and prevent anemia.
2 cans of organic black beans, rinsed
1 Roma tomato, diced
1/4 Red bell pepper, diced
1/4 red onion, diced
2 garlic cloves, diced
2 TSP arrowroot startch
1/4 TSP cumin
1/2 TSP oregano
1/4 TSP garlic salt
1/4 TSP black pepper
32oz Low Sodium Broth
1 TSP Olive Oil
Rinse black beans and dice veggies.
Add all ingredients into a pot and bring to a boil and lower to a simmer.
Simmer for 30 - 45 minutes.
Add TSP Olive oil to your bowl after soup is cooked.