Real Food, Real Fast: Black Bean Soup

I love the cook once, eat twice method. But I also love variety. This Black Bean Soup recipe meets both! I make extra black beans for our taco nights (seasoned with salt, cumin and lime) to use for the next night’s soup. As always - my recipe is easy, fast and tasty!

½ onion, 2 garlic cloves, 1 zucchini, 1 carrot, 2 celery sticks, 4 cups cooked black beans

Sauté onions and garlic until cooked. Add in vegetables and cook for another few minutes. Add 1 cup vegetable stock and cover with lid until veggies are tender. Let cool for a few minutes before blending into puree. Placed cook black beans, about 4 cups worth, (I like to use our taco night leftovers seasoned with salt, lime and cumin) into a pot. Add in your vegetable puree and add more vegetable stock to create your desired consistency. Salt to taste. Stir while heating and serve when warm. 

Enjoy!