There is this place I go to right by one of my yoga studios called the Chicago Health Foods Store. They rotate their soups but they often have this black bean soup. It is so creamy and dreamy. I asked soup master, Matt what was in the black bean soup. He said he makes it all the time and it’s basically coconut milk, some veggies, black beans, and spices like cumin and paprika. Soup is the perfect taste for a snowy winter day. Add a little avocado on top for some omega-3s. The collagen can help improve your skin, hair and nails. It also thickens the soup a bit. Adaptogens help your body adapt to stress. They’re optional but definitely a lovely addition.

Serves: 4

Hands-on time: 10 minutes

Total Time: 30 minutes

Gluten free, vegan, vegetarian, dairy free, soy free

Ingredients

3 cans coconut milk

1 cup dried black beans or 2 15-ounce cans cooked black beans

1 yellow onion, finely chopped

1 bell pepper, finely chopped

1 large sweet potato, diced

2 stalks celery

1 cup diced organic tomatoes

2 teaspoons garlic powder or 4 garlic cloves

1 Tablespoon Chili powder

¼ teaspoon ground cayenne pepper (add more or less depending on your spice level)

1 teaspoon paprika

2 teaspoons ground cumin

2 teaspoons salt

1 teaspoon ground pepper

2 scoops collagen peptides *Optional* (I use Vital Proteins Collagen Peptides)

1 teaspoon adaptogens *Optional* (I use Moon Juice adaptogens)

Avocado and cilantro for topping

Directions

1. Cook beans in advance. Learn how to cook dried beans here.
2. Chop vegetables.
3. Place coconut milk in a pot and bring to a boil.
4. Add beans, onions, bell peppers, sweet potatoes, celery, tomatoes, garlic, chili powder, cumin, salt, pepper, collagen peptides, and adaptogens and simmer for 20-25 minutes.
5. Top with avocado and cilantro. Serve warm.
6. Enjoy!