Meal prep Sunday-Spicy Black Bean Soup (Who needs Panera Bread?)





  • 2 cups of celery chopped
  • 2 medium onions chopped
  • 2 carrots chopped
  • 7 garlic cloves chopped
  • 5 tsp cumin
  • ½ tsp chipotle chili pepper seasoning (or use red pepper flakes or smoked paprika)
  • 4 cans of low sodium black beans rinsed/drained
  • 4 cups low sodium veggie broth
  • 1/3 cup fresh cilantro
  • 3 TBSP lime juice


  • In a large pot heat EVOO. Add veggies and salt and pepper for taste
  • Add in all seasonings (get creative and use seasoning you like for spice)
  • Pour in beans and broth and simmer over med heat and cook for 25-30 minutes
  • Poor soup a few cups at a time into a blender and blend. Return all to the pot and stir in the lime juice, more salt and pepper to taste and cilantro
  • For serving top with avocado and more cilantro and home-made corn tortilla chips


Cut corn Tortilla’s into strips , spray pam spray on both sides and salt and pepper. Roast at 400 for 5 minutes and flip for another 5 minutes until crunchy and brown.


**Recipe adapted from Cookie +Kate




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