When I say easy, what I mean is: your hubby, (who may call frozen cardboard pizza, dinner) could-make-it-easy!
You like that, right?! I know, Bebe.
So, here you are: a minimal ingredient, week night soup, that’s been a surprise hit in our home for a few weeks now. Most of the ingredients are the kinds of things that I have on hand, which makes this soup particularly fantastic when it comes to the last minute, no-idea-what’s-for-dinner, gotta-pull-something-outta-your-hat-and-quick, kinda night. Just be sure to use roasted diced tomatoes (and yes, absolutely you can roast them yourself, you go getter, you!) and not plain diced tomatoes because the flavour will certainly be lacking.
We topped this soup off with some cubed avocado and fresh cilantro, but you are most free to be creative and turn that garnish scene into whatever your lovely heart desires. Just be sure to let me know how amazing it turned out!
Roasted Tomato & Black Bean Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Category: Soup, Lunch, Dinner
Cuisine: Vegan, Real food, Nutrient-dense, Vegetarian
Yield: 6-8 servings
3 Tbsp coconut oil
1 large onion, diced
4 cloves garlic, minced
1 tsp cumin
1/2 tsp coriander
1 tsp salt
1 can black beans, drained and rinsed (15oz)
1 can roasted diced tomatoes, with juices (28oz)
3 cups vegetable stock
1 bunch of kale, washed, stemmed and chopped
1 Avocado (optional, for serving)
Chopped fresh cilantro (optional, for serving)
In a medium-large soup pot, over medium heat, melt coconut oil and add onions, stirring until softened. Add garlic, stirring until just softened. Add spices and stir just until fragrant.
Add beans, tomatoes, and vegetable stock and reduce heat to a strong simmer. Cover with lid and allow to simmer 15-20 minutes until beans are tender.
Stir in kale, reduce heat, and allow to wilt another 10 minutes. Adjust seasonings as needed.
As with most soups, this one gets better and better day after day!