Spicy Black Bean Soup with Polenta Croutons


  • 1 tablespoon olive oil
  • 1 large onion, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 1½ teaspoon cumin
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 1 red bell pepper, seeded and diced
  • 1 jalapeno pepper, seeded and diced
  • 2 cups cooked black beans, or 2 cups rinsed and drained canned beans
  • 4 cups veggie stock, chicken stock or water
  • 1 tsp. Sea salt
  • ¼ cup chopped fresh cilantro


  1. In a skillet, heat oil and sauté onion, garlic, and cumin 1 to 2 minutes.
  2. Add carrot, celery, bell pepper, jalapeno, black beans and chicken stock.
  3. Bring to a boil, add sea salt, cover, and simmer over medium-low heat for 10-15 minutes.
  4. Add cilantro to the soup at the end of cooking.
  5. Ladle soup into bowls and top with polenta croutons.

Polenta Croutons

  • Pre-cooked polenta
  • Coconut oil
  • Sea salt
  1. Dice polenta into one-inch cubes and fry until lightly browned and crispy.
  2. Drain polenta croutons on paper towels to remove excess oil.
  3. Season the croutons with a pinch or two of sea salt.

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