Some soups take all day. This one takes twenty minutes and tastes like it didn't. Black beans, broccoli, two colors of bell pepper, spinach, kale, and cilantro simmer together in a tomato-chile broth seasoned with cumin, chili powder, and paprika — warming, satisfying, and just spicy enough to feel intentional. The ingredient list is long but the method is genuinely simple: everything goes into one pot, comes to a boil, and simmers while you do something else. A squeeze of fresh lime at the end brightens the whole bowl. Black beans and leafy greens together make this one of the more nutritionally complete soups in the collection — plant-based protein and fiber from the beans, iron and folate from the kale and spinach, and antioxidants from the peppers that support immune function and healthy inflammation response. It keeps well in the refrigerator for several days, which makes it one of the more practical recipes to have on hand during the week. Make a batch on Sunday, and lunch is taken care of.
If you're looking for spicy soup to warm you up this winter, then look no further! This recipe promises to fill you up and possibly make your nose run, too! It's super easy to throw together and great to have in the fridge to heat up at the last minute.
Shopping List:
- 1 Organic yellow onion
- 1 Clove organic garlic
- 1 Can of organic black beans
- 1 Tablespoon EVOO
- 1 cup of organic broccoli
- 1 Can organic tomatoes with green chiles
- 1 Organic red pepper
- 1 Organic yellow pepper
- 1 Cup organic spinach
- 1 Cup organic kale
- 1/2 Cup organic cilantro
- 1/2 Teaspoon cumin
- 1/2 Teaspoon chili powder
- 1/2 Teaspoon paprika
- 1/2 Teaspoon Salt & Pepper
- 1 Can organic, low sodium vegetable broth
Mixing Your Goods:
Mix all your items into a saucepan on the stove and bring to a boil. Let simmer for 10 -20 minutes and enjoy! Squeeze an organic lime for an extra kick!