Freestyle Black Bean Soup

I entirely made this up, and was skeptical for the first 20 or so minutes, but it turned out really good! Odd quantities are because I mostly used what I had on hand.

Black Bean Soup

Time: approx 45 minutes

Tools: one medium sized pot, blendy

Ingredients:

1 can no salt added black beans (I would add another can)

1 box vegetable broth

1.5 chicken sausages, sliced and browned (I love True Story brand, and would add a whole or half package next time)

1 onion

3 bell peppers (this was a lot, you could do less)

4 cloves garlic

1 very small kabocha squash

1 box baby tomatoes

2 tbs masa harina (for thickening and deliciousness)

1.5 tbs cumin (approx)

1 tsp paprika (also approx)

A few confident dashes of cayenne pepper

Salt and pepper to taste

Method:

Wow that looks like a lot of ingredients. Chop all the vegetables, duh. Not the baby tomatoes, because those are fruits (I just put them in whole because I hate slicing them.) Sauté the onion and garlic in coconut oil, add the bell peppers and spices and sauté a bit more. Add the broth, black beans, sausage, and box of tomatoes. Bring it to a boil and let it boil pretty raucously for a while to reduce a bit. When it looks like everything is ready to go (maybe 25 minutes?) take out about a cup of the soup (just avoiding the sausage) and blend it with the masa harina until very smooth. Pour that back in, mix it around and voila!

I topped mine with a little balsamic vinegar and horsetooth hot sauce and had brussels sprouts on the side. YUM.

No photo because it’s just not a stunner.

 

 

 

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