Super simple black bean soup

So, I’ve made a lot of crazy complicated recipes in the past. But, I’ve had a busy/stressful week, so decided it was time to scale back a bit. Recipes can be both delicious & easy!

This soup was probably the simplest thing I’ve ever made. Just, wow. And it was quite yummy for the 20 minutes or so it took to make!

Fun fact- apparently you can freeze avocados! I bought my avocado a few days before I wanted to make this soup and it got ripe very quickly. I was worried about it going bad before I had a chance to make this soup, so I threw the whole avocado in the freezer, just to see what would happen. And hey, it didn’t go bad! I just pulled it out of the freezer an hour before making dinner & used it as usual. I can’t believe that worked. Ha. =)

Also, bonus recipe: instant healthy garlic bread. This is a perfect quick side when you need just a bit more to fill you up!

A note on buying bread – make sure to buy 100% whole wheat bread! Phrases like “wheat bread” or “multigrain” sound nice, but aren’t necessarily healthy. If you aren’t sure, check the label. You want “whole wheat flour” to be listed as the first ingredient. “Enriched flour” of any sort is not very good. Stick with the whole grains for the healthiest choice!

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Garlic bread
A few slices of whole wheat bread
Olive oil
Minced garlic
Dried minced onion
Italian seasoning
Salt (if desired)

  1. Preheat oven to 450 F.
  2. Spray a cookie sheet with olive oil. Lay slices of bread on it.
  3. Drizzle olive oil generously on slices of bread.
  4. Sprinkle bread with spices & garlic.
  5. Bake a few minutes until crispy!

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Black bean soup (adapted from One Ingredient Chef)
2 15 oz cans of black beans
1/4 cup vegetable broth
2 medium tomatoes
2 green onions, sliced
1 tbsp fresh cilantro
1/4 tsp minced garlic
1 tsp lime juice
1 1/2 tsp cumin
1 tsp coriander
1 tsp chili powder
1/2 tsp cayenne pepper
Salt & pepper to taste
1 avocado

  1. Drain beans but don’t rinse. Pour into large sauce pan.
  2. Mash beans lightly with potato masher. You just want some of them mashed, but some of them intact.
  3. Add broth and heat over medium heat for a minute or two.
  4. Chop other ingredients and add in everything else (except avocado). Simmer for a few minutes.
  5. Top with slices of avocado when serving!
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Black bean burgers + a formula for veggie burgers!

Mmmm. I love me some veggie burgers. There’s so many varieties and flavors, and much more room for creativity than with a typical meat based burger.

I really enjoyed my past experiments with veggie burgers (check out my beet burgers and southwest themed burgers), so I’ve been itching to play more with this area of cooking.

I’m not sure if you know this, but I love cooking formulas. They’re just a fun way to have a little creative room but enough restrictions that things don’t turn out horribly! My truffle formula is quite an easy way to play with healthy dessert options. No matter what you put in there, you really can’t go wrong!

My veggie burger formula I didn’t make up from scratch, however. I found it on another wonderful website and just altered it slightly. I used it to make a basic black bean burger that was interesting in flavor but still able to be used with a variety of condiments. I think it turned out quite yummy but you’ll have to try it for yourselves & see what you think. =)

Also, let me know if you create any awesome burgers based on this formula! There’s so much room for creativity here, I’m excited to see what others will think of!

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Black bean burger
1 15 oz can black beans
1 clove garlic, minced
1 red pepper, diced
1 cup corn
3 tbsp ketchup
1 1/2 tsp cumin
1  1/2 tsp chili powder
1 tsp onion powder
1 cup bread crumbs
3/4 cup quinoa, cooked

  1. Heat garlic in olive oil just until fragrant (30 seconds or so). Add veggies and cook until softened (about 5 minutes).
  2. Transfer to a food processor. Add all remaining ingredients and pulse just until chunky but combined.
  3. Form into patties and fry until golden brown on both sides.

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Veggie burger formula (adapted from No Meat Athlete)
1 15 oz can beans (black bean, chickpeas, kidney beans, etc.)
1 clove garlic, minced
2 cups diced veggies (carrots, mushrooms, spinach, corn, zucchini, squash, sweet potato, etc.)
3 tablespoons liquid flavor (mix any of these: ketchup, soy sauce, teriyaki sauce, salsa, tomato paste, miso, etc.)
4 teaspoons spice (mix any of these: paprika, onion powder, cumin, chili powder, italian seasoning, poultry seasoning, montreal steak seasoning, black pepper, cayenne pepper, curry powder, etc.)
1 cup dry base ingredient (bread crumbs, cornmeal, oatmeal, barley, buckwheat, etc.)
3/4 cup texture ingredient (nuts, seeds, olives, sundried tomatoes, rice, quinoa, lentils, etc.)

  1. Heat garlic in olive oil just until fragrant (30 seconds or so). Add veggies and cook until softened (about 5 minutes).
  2. Transfer to a food processor. Add all remaining ingredients and pulse just until chunky but combined.
  3. Form into patties and fry until golden brown on both sides.