In the Kitchen
Recipe courtesy of Solana Nolfo, founder ofView the Recipe
You might call this “half-cooking.” It’s an approach that works well for a quick lunch prepped in the office kitchen or on the busiest nights for dinner.
You start with black bean soup someone else already made (pay attention to the sodium, by the way, as packaged soups often contain too much).
Then, you add nutrient-dense toppings like vegetables (tomatoes, red onion), more protein (chicken, cheese), and flavor enhancers (cilantro, lime).
When it’s steaming on the table in your favorite bowl, it’ll look and taste like you made it from scratch.
WHY WE LOVE THIS RECIPE
Canned black bean soup gets kicked up a few notches with avocado, cilantro, lime, cheddar cheese, and chicken, turning it into a well-rounded meal. The combination of black beans, cheese, and chicken means plenty of protein, and we love avocado for its healthy fats and vitamins. This soup is also completely foolproof and can be whipped up in just a few minutes on the busiest days.