Soup and a Rainy Day
We are FINALLY getting some rain here in the Queen City today!! We have been praying for rain to come and Mother Nature to help out with the wild fires in the mountains for weeks.
While it is unseasonably warm today, soup always sounds good on a rainy day, don’t you think?
I made a huge batch of this black bean soup last night and served it with a side of brown rice for my hubby and the kids. Today, I enjoyed leftover soup (which is actually BETTER because the flavors have more of a chance to come together) with a warm beet green salad for lunch. Sounds complicated? Not at all – it took me about 10 minutes total to put this healthy, clean lunch together.
You can also make a batch and freeze it for later!
Happy rainy Tuesday! Enjoy 🙂
Clean Black Bean Soup
8 cups organic chicken or veggie broth
2 cups dry black beans, washed & soaked (or 6 cups organic canned rinsed)
4 organic carrots, peeled & chopped
4 organic celery stalks, cut into bite sized pieces
1 red onion, chopped
3 tbsp onion powder
2 tbsp cumin
1 tbsp parsley
4 garlic cloves, minced
1 tbsp red pepper flakes
Kosher salt & pepper to taste
3 bay leaves
Combine all ingredients in a crock pot.
Cook on high setting for appprox 6 hours or until beans are soft and cooked through.
Using a hand blender, blend the soup right in the crock pot until you reach desired consistency.
Top with fresh cilantro, sliced avocado, diced tomato, 1 tbsp Greek yogurt and/or chopped jalepenos.