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Black Bean Soup

Energy-Packed Black Bean Soup with Spicy Beef Balls

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For the beef balls:

For the soup:


  1. Preheat oven to 400°F.
  2. Line a baking sheet with aluminum foil and lightly grease with oil. Set aside.
  3. In a bowl add the ground beef, dry breadcrumbs, beaten egg, cumin, garlic powder, chili powder, lime juice, black pepper, cilantro, water and salt to taste.
  4. Mix to combine.
  5. Form the meatballs into 1 tablespoon sized balls.
  6. Place the meatballs on the prepared baking sheet.
  7. Bake in preheated oven for 8-12 minutes or until the meatballs are well browned.
  8. Meanwhile, make the soup.
  9. In a pot heat the olive oil over medium heat.
  10. Add the onion and cook for 3-5 minutes or until softened and translucent.
  11. Add the carrots and cook for 2-3 minutes.
  12. Stir in the chili powder and cumin.
  13. Add the bone broth, water, diced tomatoes and tomato sauce.
  14. Bring the soup to a low boil and cook for 5 minutes.
  15. Add the meatballs, frozen corn, zucchini and black beans and simmer for additional 5 minutes or until the zucchini is fork tender.
  16. Season to taste with salt and black pepper.
  17. Serve warm with chopped cilantro and diced avocado. 


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