Black Bean-Butternut Soup

Making soup is one of my favorite ways to prepare for a busy week. Having a batch in the fridge means I’ve got a healthy meal that I can reheat in a few minutes. But soup recipes are often loaded with sodium. Or the opposite, they lack flavor because the salt has been completely cut out. Striking a balance between the two is tricky, but important, since excessive sodium intake contributes to low-grade inflammation, an underlying risk factor for chronic conditions like heart disease, as well as dementia and Alzheimer’s.

This black bean soup strikes the perfect balance between health value and taste though! Onions, garlic, cumin, fire-roasted tomatoes, and cilantro compliment the legume’s earthy flavor creating a thick, filling soup that provide 11g fiber per serving. And there’s a secret ingredient — butternut squash — that boosts nutrition even more by adding a healthy dose of vitamin C and beta-carotene, two antioxidants that protect cells from oxidative damage.

An evidence-based approach to phytochemicals and other dietary factors, 2d ed. (2013, August 1). The Free Library. (2013). Retrieved September 15, 2020 from evidence-based approach to phytochemicals and other dietary…-a0338399832

Back to Blog