I left for work yesterday morning and there was a very thin layer of frost on my windshield. Yes, it's true! So this means two things: 1) time to break out the winter scarf collection, and 2) time to break out the soup recipe collection. Both of which delight me when the temps fall. And they are fallin'! So I threw my long black scarf around my neck, and when I came home for lunch, I ate a cup of my Simply Healthy Black Bean Soup.
Now when it comes to soup, I am decidedly picky. The creamy soups give me stomach problems, but I like how thick they are. Brothy soups are best, but the broth itself can be very high in sodium. And if there isn't a decent amount of flavor chunks, then I just get bored. As unappetizing as it sounds, I tend to gravitate toward thicker soups that aren't creamy, but have a lot of chunk to them. So it was love at first spoonful when I first discovered Vegetarian Black Bean Soup at Panera Bread. But get this:
1,590mg of sodium! Holy bloated, Batman! I used to think it was the beans, but clearly there's more sodium in a single bowl of this Panera soup than I truly needed, and that's why I stopped eating it. Well, at least their version. I can't remember where I discovered this recipe, but Simply Healthy Black Bean Soup is a clear winner in comparison. Let's take a look at the nutritional information before we get to the how-to:
And let me remind you that the Nutrition Facts at left are a rough guesstimate for one serving. Read labels when you purchase ingredients to make sure that you are making the healthiest meal possible. That said, let's get down to the nitty gritty about those ingredients. Behold the recipe for Simply Healthy Black Bean Soup, so called because it takes very little time or ingredients and is quite good for you.
2 cans black beans, rinsed and drained
1-1/2 cups low-sodium vegetable broth
1 cup salsa (whichever one you love most)
1 tsp cumin
1 tbsp green onions, chopped (optional)
2 tbsp Mexican cheese mix (optional)
1 tbsp sour cream (optional)
Put black beans in a small saucepan and mash with a whisk.
Yum, right? I used to make this ALL. THE. TIME. when I was living on my own. Not only is it simple and healthy, it's also incredibly easy on the pocketbook. Lucky for me, Jason isn't a huge fan of black beans—silly goose, he's missing out—which means all five servings are mine for the taking.
One quick note, I've created a new topic (Recipes) under which you can find all of the recipes I've posted to this date. I don't claim to be an expert chef, nor am I a nutritionist. Just a personal trainer who likes to share healthy recipes that complement the fit life. And now you can find them all in one fell swoop!
Question: How do you feel about Panera Bread? Every time I eat there, I seem to get a stomach ache. Am I the only one? Also, what beans do you eat? Beans, beans the magical fruit...