Black Bean Soup

We are dreaming of cooler temperatures here in the sunshine state. I am so excited about this weekend as it marks the first of fall in our home: football season. Then comes fall decor, potted mums on the doorsteps, yummy spiced scents reminiscent of the holidays, and of course all things pumpkin! Like I said, I am beyond giddy about fall approaching!


Tonight for dinner I made a quick and simple black bean soup. It was so scrumptious I had to share it with you guys. It’s light enough for summer time yet perfect for warming up as the weather begins to cool off.
Black Bean Soup
serves 4
1 medium onion, diced
1 green bell pepper, diced
1/3 cup carrots, shredded and “bite-sized”
2 cans vegetable broth
2 cans black beans, reduced sodium
1/2 cup instant brown rice, uncooked
cumin, a few shakes to taste
salt to taste
2 bay leaves
5-10 drops of hot sauce
serve with crusty wheat baguette

Add chopped veggies to heated stock pot with 1 tablespoon olive oil. Saute until softened, add spices, vegetable broth, black beans and bring to a boil. Add rice, reduce heat to simmer, and cover for at least 20 minutes. Enjoy with crusty baguette and cheddar cheese if desired.

Do you love fall as much as I do? What are you looking forward to about the season?


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