Black Bean & Oregano Soup

30 minutes
8 Servings
229 calories per serving
Vegan, gluten-free

Ingredients

  • 2 garlic cloves
  • 1 small onion
  • 2 TBS coconut oil
  • 3 cups tomato sauce
  • 2 cups vegetable broth
  • 1 cup of mushroom, chopped
  • 2 cups cooked black turtle beans*
  • 1 cup finely chopped carrot
  • ¼ cup sliced black olives
  • 1 bay leaf
  • ¼ cup fresh oregano leaves

Directions

  1. In a big sauce pan, roast the garlic and onion in the coconut oil for 2-3 minutes on high heat.
  2. Add all the other ingredients except for the fresh oregano leaves.
  3. Let simmer for 20 minutes on medium/low heat.
  4. When the carrots are cooked, it’s ready to serve. Add a pinch of fresh oregano leaves on each serving.

black bean oregano soup

How to Cook Black Beans

  1. Sort through beans removing any funky looking ones, along with non-bean any debris that might have gotten into you beans.
  2. Wash beans in a colander.
  3. Soak beans over night in refrigerator.
  4. Rinse beans throughly in colander.
  5. Boil in water for approximately 60 minutes. Add water when needed. You want to keep beans submerged.
  6. Test beans with a fork to see if they are ready.

Rose Marie Jarry

Rose Marie Jarry is an elite both on the field and in the kitchen. She once was the fastest 800-meter runner in Quebec for 4 years in a row, participating at many national level Canadian games. Since switching from track to Spartan in 2010 she's ran approximately 45 races, finding herself on the podium over 30 times. Rose is the master-chef at KRONOBAR.

Rose Marie Jarry - Fitness Blogger - Spartan Race

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