Loaded Black Bean Soup

 

Loaded Black Bean Soup

We have all heard of loaded baked potatoes but why not load up a batch of black bean soup for an easy healthy meal that will soon be a favorite.

  • 2 cups black beans (cooked, drained)
  • 1 each onion (chopped)
  • 1 tsp oil (olive)
  • 2 cups broth (low sodium)
  • 1 each avocado (diced)
  • 1 cup tomatoes (diced)
  • 1 cup red cabbage (sliced)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 dash hot sauce
  • 1/4 cup cheddar cheese (shredded)
  1. Drain the black beans in a colander.

  2. Saute the onion in the oil until soft, about 2 minutes. Add the black beans and broth, garlic powder, paprika, and hot sauce. Cook until the onions are tender, about 14 minutes.

  3. Ladel the soup into wide bowls, dividing into 4 bowls. Top each with sliced cabbage, shredded cheese, cubed avocado and diced tomatoes.

Soup

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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