It’s officially December. The weather is getting cooler and winter is just around the corner.  I can’t think of anything I love more on a chilly day than a big pot of homemade food on the stove. Soup is the perfect one-pot meal. So cozy and warming. It can be enjoyed for lunch or a light supper.

This Quick and Easy Black Bean Soup is my favorite right now! I want to eat it every day. The beauty of this soup is, aside from being absolutely delicious, it takes about 20 minutes. Total. From prepping, to cooking time, to sitting down to enjoy it – no homemade soup is faster, easier or better than this one.  And, this isn’t spicy at all; so everyone in the family can enjoy it. Here’s how to make it:

What You’ll Need: 

2 tablespoons olive oil
1 onion, diced
4 cloves of garlic, minced
One large red bell pepper, chopped (orange or yellow will work, too)
2 (15.5 oz) cans of black beans, rinsed and drained
2 1/4 cup of vegetable broth
A small bunch of cilantro, with stems, chopped
2.5 teaspoons ground cumin
A few red pepper flakes. If you like a spicier soup, feel free to add a bit more, but be careful!
2 Tablespoons balsamic vinegar
1 avocado, sliced
Plain Greek-style cultured coconut milk yogurt

What to Do: 

Heat a tablespoon of olive oil in a big pot. Add the onion garlic and bell pepper to the pot. Saute gently and let it simmer a few minutes on low heat. Take the rinsed and drained black beans and toss them in the pot. Take a fork and mash a few of the beans (not all of them) to give your soup a creamy touch. Add the vegetable broth to the mix. Toss in the cilantro, the cumin, red pepper flakes and the balsamic vinegar. Let the soup simmer, covered for about 10 minutes. If you like your soup a bit soupier, add a bit more vegetable broth., but not too much. Try adding it in 1/4 cup increments.

In the meantime prepare some avocado slices. Taste test – adjust the seasonings, if necessary. Garnish with more cilantro, avocado slices and a dollop of plain Greek-style yogurt before serving. Makes 4 yummy servings.