When you’re a bit under the weather, what food do you always turn to? Soup. When you want something easy and comforting, what food do we turn to? Soup! Because soup is so versatile, tasty, and easy to make, I figured I would share my black bean tomato chunk soup with everyone! The beans give you protein, the veggies flavor, and the broth something you can dunk bread in! Try it out!
1 sweet onion (diced)
3 garlic cloves (minced)
¼ teaspoon red pepper flakes
½ cup sundried tomatoes (diced)
2 bay leaves
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon curry powder
½ teaspoon thyme
1 can diced tomatoes (14.5 oz)
1 ½ cans black beans (≈23 oz)
1 teaspoon parsley
½ teaspoon oregano
2 cans of water (use the diced tomato can)
1 tablespoon butter
Salt and pepper to taste
In a saucepan over medium heat, add the diced onions and garlic with the oil. Sweat the veggies for 3 minutes before adding the sundried tomatoes, red pepper flakes, and bay leaves. Allow this to cook for 5 minutes.
Pour in the chili, cumin, curry, and thyme. Stir to combine and allow to cook for around 1 minute.
Pour in the can of diced tomatoes (with the liquid). With a potato masher, slightly mash the tomato chunks.
Drain and rinse the black beans, add to the saucepan. Allow everything to come to a boil; around 3 minutes on medium/medium-high heat.
Add the parsley and oregano.
Using the empty diced tomato can, add two cans of water to the sauce pan. This will form the broth for your soup.
Bring everything to a simmer, and cook for 15 minutes.
With a potato masher, mash the black beans and tomatoes. I like to keep it a bit chunky, but breaking open the beans is important for the broth to thicken. Simmer for another 8-12 minutes so that the flavors can blend.
Turn off heat. Add butter and stir until incorporated.
Serve with flatbread, salad, croutons, or a sandwich.