Happy Labor Day, friends! I hope that your enjoying your day off — whatever that means for you. I really don’t have any special plans. Maybe a Mariah Carey jam sesh and cookie baking, but nothing extraordinary.
But I’m super excited for tomorrow because Tony is officially done with baseball and I’m looking forward to having him back home. Even though our Fall months are going to be jam-packed with moving, redecorating, painting, concerts and trips; I can’t wait to do it all with him. All the romantic, mushy feels are happening.
Looking ahead, we’ve got a trip planned to Denver in late October. I’m in the midst of planning our itinerary and would LOVE all of your recommendations for things to do/see/eat and stay in Denver! I’ve heard it’s such a cool city, so I’m really looking forward to it. Food wise, I’m specifically interested in the breakfast/brunch scene and any doughnut places that are a MUST try. Let me know!
Now… let’s just talk about this Black Bean Soup cause I’ve been majorly crushing on it for the past two weeks. Seriously, I’ve made it twice and I cannot get enough. It’s simple, easy, flavorful and incredibly healthy. All the basic necessities, right?
And of course since we’re now past the labor day hump of September, I feel like I’m ready to turn on my oven and bring you all things warm and cozy.
This soup literally takes a little over 30 minutes to make. It’s flavored with spices like cumin, chili, and oregano. I personally love topping it with crushed tortilla chips, a little cheese and cilantro, but anything goes. It’s also wonderful over a baked sweet potato. Enjoy!
If you make anything from AK, be sure to tag #ambitiouskitchen on Instagram — I love seeing your creations and featuring followers! You can also find me on Facebook, Twitter, Pinterest and Snapchat (username: ambitiouskitch).
- Serves: 4 servings
- Serving size: 1/4th of recipe
- Calories: 360
- Fat: 2.1g
- Carbohydrates: 63.1g
- Sugar: 9.8g
- Fiber: 24.7g
- Protein: 21g
- 1 teaspoon olive oil
- 1 white onion, chopped
- 3 cloves garlic, minced
- 1 1/2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- Freshly ground black pepper
- 3 - 15 ounce cans organic black beans (do not drain)
- 1 - 15 ounce can organic tomato sauce
- 3/4 cup water or vegetable broth
- Heat olive oil in a large pot over medium heat. Once oil is hot, add in onions and garlic, stirring frequently for 3-5 minutes or until onions are translucent. Add in spices: chili powder, cumin, oregano, cayenne pepper and black pepper. Stir for 30 seconds then add in black beans, tomato sauce and water. Be sure to not to drain the black beans; the extra black bean juice will help to thicken the soup!
- Bring soup to a boil, then reduce heat and simmer uncovered for 25 minutes. Taste and adjust seasonsings as necessary. If your beans and tomato sauce wasn't salted, you may need to add a pinch of salt. It's up to you! Garnish with cheese, cilantro and sour cream, if desired. I like to serve mine with crunchy tortilla chips. Serves 4.
Recipe by: Monique Volz of Ambitious Kitchen
Photography by: Sarah Fennel // Broma Bakery