Even in the summer time I still enjoy making soup, it's nice and light to eat and is always great having quick left overs to reheat. This one has a bit of a kick, but the kids gave it a 10/10 so this is a go-to of mine, especially when the onions and bell peppers are fresh and in season.
- 6 (140z) cans of organic black beans
- 1 large onion diced
- 2 red bell peppers
- 2 green bell peppers
- 4 - 6 garlic cloves sliced
- 4 cups of chicken broth
- 1 tbsp of cumin
- 2 tsp of chilli powder
- 1/4 tsp of red chilli flakes
- himalayan salt (to taste)
- 1 cup of organic sour cream (optional
- parsley to garnish (optional)
In a large sauce pan add the onion, bell peppers and garlic. Simmer on low for 2-3 minutes, add in cumin, chilli powder, chilli flakes and salt. Stir gently for another 1-2 minutes.
Next add one can of beans. Strain the other 2 cans of black beans and add to the pot as well. Bring to a boil and then add the chicken broth. Simmer for 10 minutes and then remove from heat and allow to cool for 10 minutes.
Next add about half of the soup to your blender in batches and pulse a few times before adding back into the sauce pan. Heat and serve with a dollop of sour cream and some fresh parsley.
I like to make my soups in larger batches so I am able to store the remainder in mason jars for a later date.
Makes 10- 12 servings:)
***Juicy Tip - Sometimes I shake things up and add some organic nitrate free bacon to this soup. My son is a bacon fan so he prefers it this way. If you want to give this a try, just dice up about 3-4 bacon strips and cook along with the veggies at the start:) Enjoy and Live Juicy!