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Recovery Soup: Spinach and Black Bean Soup

by evh on November 1, 2013

Spinach_Black_Bean_Soup

Spinach and Black Bean Soup

Holy Wow! It’s not even “the official” holiday season and I am already feeling the gluttony. Autumn festivities and parties are in full swing and the sugar-y, butter-y treats are a fly’n. Have you already gone through your kids candy? We actually had a woman come to our door with her sleeping 4-month old to go trick-or-treating! Really? 4-month old babies don’t even eat candy do they? I wanted to just give her a bag of candy and tell her to go home and put her feet up! Some how every year it happens … the day after Halloween, I always think “I can’t believe it’s November already, where does the time go?” I know logically November 1st comes the day after Halloween but some how it still manages to sneak up on me as if by surprise. Does this sort of thing happen to you? Well … while the calendar is quickly filling up, it’s time to take a moment and find a bit of balance in the eating frenzy that’s about to take hold. Spinach and Black Bean Soup has enough gusto to fill’er up yet keeps it on the healthy side. Fresh spinach intertwined with hearth black beans, cumin and cilantro makes bowls happy.

Spinach & Black Bean Soup
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Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Spinach & Black Bean Soup
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Ingredients
  • 4 cups fresh spinach lightly chopped
  • 1 can black beans (15 ounces)
  • 4 cups vegetable stock
  • 1/2 cup fresh cilantro
  • 1 Tablespoon ground cumin
  • 1 medium clove garlic peeled
  • 1 teaspoon red chili pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup sour cream for serving
Servings: servings
Units:
Instructions
  1. Place spinach, black beans (not drained), cilantro, cumin, garlic, red pepper, salt and pepper into a blender or food processor. Add one cup of vegetable stock and begin to blend together. Add in remaining stock and blend together until smooth and creamy. You may have to do this in batches depending on the size of the equipment using.
  2. Pour mixture into a large pot and place over medium high heat for 6-8 minutes or until warm while stirring occasionally. Pour into serving bowls and dollop with a Tablespoon of sour cream.
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