I guess one week of lunches without soups was enough, because when I got ready to start cooking this past weekend, all I knew was that I wanted a rich, filling soup. I debated making a black bean soup that has been an old standby, but then I remembered this enchilada sauce (Oh She Glows! is the best) from some amazing enchiladas we made this past summer. I wanted a Mexican soup, but not any of those ones you always see on Facebook. Really, this recipe is just an excuse to eat a really thick, flavorful enchilada sauce.
I have realized recently that if I don’t eat enough at lunch, I get very hungry in the evening. Today was my first day having it for lunch, and I found that it stayed with me well, which makes sense since it’s full of protein and has a decent amount of carbs. This is very thick, but you could always either leave out the potatoes OR add more water. Using an immersion blender on the potatoes is what gives it a nice, thick texture. If you don’t have an immersion blender, you could always boil the potatoes first and have a chunkier soup or just leave them out for a lighter soup.
I also love adding garnish to this soup to give is a bit of variety in the bites. I used an avocado (healthy fats!) and Horizon Organic Low Fat Sour Cream. Normally, I use Greek yogurt, but I figured at 35 calories for 2 TBSP, it was worth the splurge. The other reason I felt like I could indulge is that when I pre-pack the appropriate portion the night before, I’m not really able to add more sour cream at work. Bummer, but it’s really for the best.
Note: This has a lot of salt in it, which I happen to like. If you are concerned about sodium, look for a low-sodium broth, low-sodium black beans and low-sodium tomato paste and leave out the added salt.
Now if only the weather would cooperate so I felt like I made this soup at the right time of year! (I know, bite my tongue… but please, it’s NOVEMBER.)
Health and joy,
Black Bean and Spinach Enchilada Soup
Makes 8 servings
2 TBSP olive Oil
4 TBSP flour, whole wheat preferred
3 TBSP chili powder
1 teaspoons onion
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons garlic powder
2 teaspoons cumin
2 teaspoons Kosher salt
2 Cups tomato paste
3 Cups vegetable Broth (I use Better than Bullion)
3 Cups water
10 baby potatoes, cut in 1/4 or about 2 cups of any other potato
1 can black beans, drained and rinsed
1 cup fresh cilantro, rinsed
2 cups fresh spinach, coarsely chopped
1 squeeze of fresh lime juice from a wedge
(about 1.5 cups, nutrition information does not include toppings)
Total Calories 309 Calories
Added Sugars 0 Calories
Saturated Fat 7 Calories
Protein 15 g
Carbohydrate 57 g
Dietary Fiber 15 g
Total Sugars 10 g
Added Sugars 0 g
Total Fat 5 g
Saturated Fat 1 g
- Heat oil over medium heat in a large pot. Stir in flour until it becomes a paste with a wooden spoon.
- Mix in spices and heat for a few minutes, until spices are fragrant.
- Stir in water and broth. Be sure to mix well and get the spices off the bottom of the pot. Mix in tomato paste carefully.
- Mix in potatoes, cover and cook over medium high heat for about 15 minutes.
- Use an immersion blender to blend in the potatoes. Add in the cilantro and blend.
- Add in the black beans. You might want to partially blend them in as well. Continue to cook for another 5 minutes.
- Stir in the spinach and squeeze in the lime juice.
- Top with your favorite items and enjoy!
Avocado, sour cream or Greek yogurt, broken tortilla chips, Mexican cheese, salsa