Makes: : 2 SERVINGS (2 PINT-SIZE MASON JARS)
1 tablespoon coconut or avocado oil
1 medium size onion, diced (about 1 cup worth)
2 cloves garlic, minced (about 1 tablespoon worth)
2 (14.5 ounce) cans seasoned black beans, drained (about 4 cups worth)
1 1/2 cups low-sodium chicken or vegetable broth
2 tablespoons ground cumin
1 tablespoon chili powder
1/2 teaspoon ground cayenne (more or less, to taste)
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon ground black pepper
Heat the oil in a Dutch oven or soup pot over medium-high heat. Add in the onion and garlic and cook until just fragrant and tender, about five minutes.
Add in the black beans, chicken broth, cumin, chili powder, cayenne, salt, and black pepper. Bring to a boil, reduce heat to low, and simmer for 15 minutes, or until the soup is has thickened.
Divide into two pint-size Mason jars. Seal lids and stash in fridge for up to a week.
To reheat in microwave: remove lid from jar, cover jar loosely with a paper towel, and microwave on high for 2-3 minutes—stirring every minute—until hot.
To reheat on stovetop: pour soup into a small saucepan. Head over medium heat, stirring occasionally, until hot throughout—about five minutes.
Note: Top this with chopped avocado and sour cream right before serving. I like serving it with some tortilla chips for dipping!
If you can't find seasoned black beans, regular canned black beans will work, too.
Pairs well with Fiesta Salad.
Source: Wholefully