When you have that right comforting bowl of soup, you can curl up and enjoy it anywhere you want. Check out this easy, satisfying black bean soup from nutrition Expert Rachael Hartley to warm your next night in.
Confession: I totally ate this soup in bed. Please don’t judge me.
This black bean soup with mango salsa is kinda perfect for sick days during the fall season. What is it with this time of year? Oh, Fall, you get me every time.
So what’s in this warm bowl of goodness?
Black beans are a pretty awesome source of folate and magnesium to keep your cells healthy and full of energy. They are also full of fiber to keep you full and satisfied longer, with 7 grams for each 1/2 cup serving. At 8g of protein per serving, it’s an excellent way to get some plant-based protein in if you’re vegan or vegetarian.
Top it off with some homemade mango salsa, and you’re good to go! You might want to make extra salsa to have on hand for a snack with tortilla chips. Or, skip the last step and use jarred salsa verde or even peach salsa.
Pro tip: this soup is also really tasty topped with avocado and lots and lots of cilantro.
- 1½ tablespoons sunflower oil
- 1 onion, peeled and chopped
- 1 red bell pepper, stemmed, seeded and chopped
- 1 large carrot, chopped
- 4 garlic cloves, peeled and minced
- 1 lb black beans, cooked
- 1½ teaspoons cumin
- 1 teaspoon oregano
- 6 cups vegetable or chicken broth
- 1 mango, peeled, pitted and chopped
- ¼ cup finely chopped onion
- 1 jalapeno, seeded and minced
- 1 lime, juiced
Head over for the full instructions!
HEADER IMAGE: RACHAEL HARTLEY
Rachael Hartley, RD, LD, CDE is a private practice dietitian, food enthusiast, and nutrition expert based in Columbia, SC. By guiding others to rediscover the joy of nourishment rather than deprivation, Rachael helps men and women alike improve their health and well-being through delicious whole food recipes and practical advice. To begin living your healthiest days ahead, connect to work with Rachael by visiting Avocado A Day Nutrition.