Black Bean & Butternut Squash Soup

This is one of the fastest, easiest soups you can make and its delicious and super filling. AND black beans pack quite a punch in nutrients. 1 cup of black beans has only 0.6 grams of fat, but has 15 grams of fiber (60% of your daily value), and 15 grams of protein (30% of your daily value). You can absolutely omit the butternut squash if you want an even simpler soup (and you'll cut down time by 45 minutes).

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Serves 4-6

Ingredients

Black Bean & Butternut Squash Soup
  • 3 cans black beans, drained & rinsed
  • 1/2 onion, chopped
  • 1 jalapeno, cut in half - seeds removed
  • 1 14oz can diced tomatoes
  • 2 cups vegetable broth
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 lime, juiced
  • 1 fresh tomato, diced
  • 1 butternut squash, peeled & diced - optional
  • 1/2 cup brown rice, cooked - optional



  • 5 Minute Vitamix Directions

    Here's where having a Vitamix comes in handy - especially if you have one with the Soup setting.

    Combine two cans of drained and rinsed black beans (reserve one for later), the onion, jalapeƱo, canned diced tomatoes, vegetable broth, cumin, chili powder, lime juice and brown rice if you're using it and run your Vitamix on the Soup setting. The Vitamix uses friction to heat the ingredients as it blends. Once the cycle finishes (about five minutes) pour into a large pot and add in the remaining can of whole black beans. I still needed to microwave my individual bowl of soup for about two minutes just to get it a little hotter. Top with diced fresh tomatoes.

    Stovetop Directions

    Combine all the ingredients (save for one can of black beans) on your stovetop and heat for about 20 minutes at medium high heat. Pour the heated soup into a blender or food processor and blend until smooth. Return the blended soup to the pot and add in the remaining can of whole black beans. Top with diced fresh tomatoes and serve.

    Roasted Butternut Squash

    Adding roasted butternut squash to this recipe really gives it a delicious flavor. Peel and dice a butternut squash and roast on a silicon baking sheet for 45 minutes at 375 degrees, flipping halfway through.

    Add roasted squash to the blended soup at the end and top with fresh diced tomatoes.