Black Bean Soup

Hearty, comforting, and packed with flavor—Mackenzie’s black bean soup is the recipe you didn’t know you needed. Perfect for cozy nights or a quick, nourishing lunch, this soup comes together effortlessly. t’s a classic with a twist, designed to keep you coming back for seconds.

Ingredients: 

• 1 packet Pikora chicken bone broth mixed with 8-10 oz. hot water 
• 1/2 tablespoon olive oil 
• 1 teaspoon coriander seeds or 1/2 teaspoon ground coriander 
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 2 garlic cloves, minced 
• 1/4 red onion or 1 shallot, minced
• 1 stalk celery, diced 
•  1 small carrot or 1/2 large carrot, diced 
•  *optional 1/2 tablespoon jalapeño, chopped
• 1 can black beans, drained and rinsed 
  
• juice of 1 lime 
• *optional toppings: crumbled feta, sliced avocado, pickled red onion, jalapeño, fresh cilantro 

Directions:

1. Place a small sauce pan over medium heat. Add oil. 
2. Once the oil is hot, add coriander, chili powder, and salt. Sauté until the spices become aromatic. Then add the garlic, onion, celery, and carrot (and optional jalapeño) to the pot. Stir to combine and continue to sauté until the vegetables become translucent. 
3. Add the black beans, Pikora broth, and lime juice and simmer for 15-20 minutes. 
4. Using an immersion blender or regular blender, purée a small portion of the soup for varying textures. 
5. Season to taste with salt and pepper. Garnish with toppings of your choice and serve with lime wedges. 

Recipe by Mackenzie Richmond