Make this delicious 15 minute black bean soup

On busy weeknights, it's often really tempting to pop a frozen pizza into the oven and chow down. Easy, yes. Healthy? Sure, if you only eat one portion. Self-control, I do not have.

There are tons of nourishing meals that require minimal prep and that can be made just as quickly as frozen food. My weeknight bff? Canned goods. This particular pantry-meal is the lovechild of a can of beans and a can of tomato juice.

Minimal prep. Minimal mess. Maximal flavour.

This beauty in a bowl was inspired by Trois Fois Par Jour, where I came across Marilou's idea for black bean soup. I didn't have many of the listed ingredients on hand, so I did what chefs do best - I improvised! Similar to chilli, with a nice little kick, this 15 minute meal will have you wishing that you'd made more.

2 tbsp olive or grapeseed oil
3 small white onions, chopped
1 can (540ml) tomato juice
1 can (540ml) black beans, rinsed and drained (I use low-sodium, PC Brand)
1 adobo chili pepper
2 tsp coriander seed (ground)
2 tsp paprika
1 tsp cumin (ground)
1/4 cup fresh cilantro
Juice of 1 lime
pinch salt

In dutch oven or large deep saucepan, heat oil over medium-high heat for 2 minutes. Add onions (they should sizzle when they hit the pan.) Stir immediately and reduce heat to medium. Cook until slightly browned. Slowly add tomato juice and stir. Bring to a boil. Add beans, adobo pepper, coriander, paprika & cumin. Cover & simmer 10 minutes. Uncover and pulse several times with a hand blender (also known as my pshhht pshhht machine!) Stir in chopped cilantro and lime juice. Serve hot, with pita slices or tortilla chips.

The post 15 minute black bean soup was first shown on The Bacon Eating Jewish Vegetarian.

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