I can't get enough of this black bean soup! It's fantastic flavor and healthy ingredients will have the whole family wanting a bowl. Plus, you can spice it up however you like.

Did you know beans are loaded with amino acids, including lysine, which scavenges cellulite and surface fat? Read more about the health benefits of beans HERE.

Phase 1, Phase 3 | Serves 6
Prep time: 20 minutes | Total time: 35 minutes

INGREDIENTS

3 tablespoons extra-virgin olive oil (Phase 3 only)
1 small red onion, finely chopped
1 large clove garlic, minced
2 teaspoons minced jalapeño
2 teaspoons tomato paste
Sea salt
Freshly ground black pepper
1 teaspoon chili powder
1/2 teaspoon cumin
2 (15-ounce) cans black beans, with liquid
2 2/3 cups low-sodium chicken or vegetable broth
1 bay leaf
Chopped fresh cilantro
Chopped fresh tomato, for garnish (optional)
2 1/2 avocados, chopped (Phase 3 only)
10 cups sliced jicama

DIRECTIONS

1. Heat a large pot over medium heat. Add the oil and onion. Cook until soft and translucent, about 5 minutes. Add the garlic and jalapeño. Cook until fragrant, about 2 minutes. Add the tomato paste, stir to coat the vegetables, and cook about a minute more. Season with salt, pepper, chili powder, and cumin, and stir to coat.
   
   
2. Add the black beans with their liquid, broth, and bay leaf. Bring to a boil. Immediately reduce to a simmer. Let simmer until slightly reduced, about 15 minutes. Remove the bay leaf.
   
   
3. Using an immersion blender or food processor, blend the soup to your desired consistency.
   
   
4. Serve topped with chopped fresh cilantro, and chopped tomato if you like. (For Phase 3, add chopped avocado.) Serve with jicama on the side.
   
   
5. On Phase 1, serve with sprouted grain tortillas or brown rice crackers.