Ingredients
Scale
- 8–9 cups cooked black beans (or 5 14-oz. cans)
- 1–2 cups salsa (We love Amy’s)
- 1–2 cups diced roasted red pepper (I use 1 12-oz bag frozen)
- 4–5 cups chicken or beef broth (homemade is best)
- 2 tablespoons cumin
- 1 tablespoon chili powder
- 1 tablespoon dried basil
- 1 tablespoon dried cilantro
- 1 teaspoon dried mint or 1 drop peppermint oil
- 2 teaspoons dried cilantro or 1 drop cilantro oil
- 2 cups shredded zucchini
- 1.5 teaspoons unrefined sea salt
- 1/2 teaspoon black pepper
- Juice from 1 whole lime or 2 drops Lime oil
- 2 teaspoons dried mint or 1 drop Peppermint oil + 1 drop Spearmint oil
- Sour cream (full-fat organic)
- Shredded raw cheddar
- Diced avocado
Instructions
- In a blender, combine about 6 cups beans (reserve about 2 cups), broth, salsa, 1 cup red peppers, and spices. Do not add essential oils. Blend in batches, if necessary.
- Add blended mixture to a large pot and heat over medium heat until bubbly.
- Add the rest of the black beans, red peppers, and shredded zucchini. Stir well.
- Simmer over med-low heat for about 30 minutes, stirring frequently and scraping the bottom of the pot to prevent beans from sticking.
- At the end, add essential oils and season to taste with salt and pepper.
- Serve topped with sour cream, shredded raw cheddar, and/or diced avocados.
- I like to serve Black Bean Soup with these Easy Homemade Crackers.
Notes
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