This is my version of Dr. Axe's black bean soup. I change up most of his recipes (a bit) for texture reasons mostly. Only thing I really changed here was adding one additional can of beans, more of the veggies and no mushrooms. I like mushrooms but didn't have them on hand and after making the soup I doubt I'll ever add them. Enjoy!
1 T coconut oil
3 (15oz) cans organic black beans (Private Selection from Kroger has the LOWEST sodium out there and they are organic)
1 1/2 cups water
1/2 cup chopped white onion
1/2 cup chopped green onions
1/2 cup chopped red pepper
1/2 cup chopped yellow pepper (I added this b/c I had them on hand)
5 garlic cloves finely chopped
sea salt, chili powder and cumin to taste
In a food processor or blender blend 1 can of black beans with 1 cup of water until smooth.
Heat oil in stock pot and saute' all but the garlic. Add garlic when peppers are about 1/2 done (garlic burns easily so always add it towards the end of cooking). Reduce heat to med/low and add black bean puree, 2 cans of beans, 1/2 cup water and seasoning.
Top with full fat FAGE Greek Yogurt if desired. Enjoy!