It's a bit cruel that January, the month of clean-eating-and-healthy-resolutions, is not particularly amenable to vegetable consumption. Don't get me wrong; I still love my salads and veggies, but it feels wrong to crunch through cold veggies when the snow is falling and my feet are numb from sub-zero school drop-offs.
Did You Know You Can Freeze These Fruits and Vegetables?
Thank goodness for soup then; am I right? A hearty, veggie-heavy soup is the perfect prescription for those frigid, January-blues days. This soup is not only spicy and warming, but it's also full of protein; a bowl of this will keep you full and satisfied for hours. This is the kind of soup that gets better with time, so make a big batch and eat it for lunch all week. As Stephon would say...it's spicy!
Ingredients
Directions
In a large saucepan, saute the onion and garlic in the olive oil over medium heat, until onion is softened and garlic is browned, approximately five minutes.
Add onion, carrot, pepper, cumin, coriander, and chipotle chili powder; stir and cook for two minutes.
Add the crushed tomatoes, vegetable broth, and half of the black beans. Stir, then bring to a boil; cover and simmer for about 20 minutes, until the carrot pieces are fork-tender.
Using a blender or food processor, puree soup until smooth. Pour back into the saucepan, add the remaining beans, and allow to simmer for 20-30 minutes.
Top with cilantro and feta or goat cheese, if desired. This soup is even better the next day, making this a perfect make-ahead meal!
Want more soups for cold-weather lunches? Try my version of Grandma's Creamy Tomato Soup or my Creamy Mushroom Soup. Want something even heartier and stick-to-your-ribs-ish? Try my take on Rachael Ray's Ratatouille.
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