Black beans are so versatile. Sure, they have a strong base flavor but they also take on spices really well.
This Jamaican Black Bean Soup is a prime example. A simple saute with canned black beans, onions, celery and garlic, a whirl in the blender and you’ve got a luscious, gluten-free, dairy-free black bean soup in under 20 minutes.
Mix this soup up, snap a photo and share it IG with a @happyeatshealthy tag.
~Happy eating,
Monique
Jamaican black bean soup with a simple ginger lime-dressed salad
1 tbls coconut oil
1 cup diced onion
1 celery stalk, diced
3 garlic cloves, minced
1 tsp Jamaican spice
1/2 tsp salt
2 cups black beans (essentially 1 can)
3-4 cups broth, enough to cover and blend to desired consistency
1/4 cup (df) yogurt to top
Lime, quartered
Romaine or preferred lettuce
Dressing
2 tbls olive oil
1 -2 tsp honey
1 tbls lime juice
1 tsp grated ginger (add up to 3 tsp for extra zing!)
Heat the oil in a soup pot. Add the onions and celery and saute over medium-low heat until softened, about 8 minutes. Add in the minced garlic, Jamaican spice, and salt. Saute for another minute.
Stir in the black beans and then add the broth. Start with 3 cups. Cover and simmer for 10 minutes. Carefully pour into a blender and blend until creamy, adding more broth as needed to achieve desired consistency. Adust seasoning as desired.
Pour into bowls, drizzle the yogurt across the top. Serve with a lime wedge and the ginger dressed salad.
Place the dressing ingredients in a small jar with a lid, and shake well to combine. Toss with romaine lettuce.
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