Winter nights are here so bring on the cozy comfort foods!  This easy-to-make black bean soup is a great meal for post-winter running and will warm your body right up after braving the cold.  Black beans are packed with fiber, folate, vitamin B6 and the complex carbohydrates your body needs after exercising.  Black beans also have a high levels of phytonutrients and antioxidants, which can offer many health benefits.

Enjoy this recipe with a grilled baguette, a side arugula salad or just by itself.


3 cans black beans, rinsed well
1 can stewed tomatoes
5 garlic cloves, chopped
½ red onion, chopped
½ white onion, chopped
1 large carrot, chopped
1 red pepper, chopped
1 anaheim chili, chopped (optional as it adds extra spice)
3-4 cups of chicken or vegetable broth (or more depending on the desired consistency)
⅓ c dry red wine
2 tsp cumin
1 tsp chilli powder
1 tsp oregano
Salt & pepper to taste


Using a large pot or dutch oven, saute onions, garlic and anaheim chili over medium heat or until soft. Add in carrots and red pepper and mix well with other sauteed ingredients.  Add red wine. Turn up heat and stir often until it cooks.  Add in beans, tomatoes and broth and bring ingredients to a boil.  Reduce heat and simmer for 10 minutes.  Using an immersion blender or food processor, blend ½ of the soup until creamy and add back into the chunky part of the soup.  Mix well and simmer for an additional 5 minutes.

Top with sliced avocado, goat cheese and pumpkin seeds (pictured) or cilantro, shredded cheddar cheese and tortilla chips.