Mexican-style Black Bean, Spinach, and Shrimp Soup

Soup can get a bad wrap. Some soups, obviously, deserve it (anything cream based is not your friend).

And while many canned soups claim to be healthy (and can be low-cal), they’re frequently full of salt, sugar, and preservatives. Sure, they’re convenient, but a lot of them are just cans of salty water. As a rule of thumb (and health), you want to make everything you can at home. It’ll save you money, will taste 100000% better, and you’ll know exactly what you’re putting in your mouth.

This homemade soup is easy, delicious, and beyond good for you. The black beans give you protein (and loads of fibre), as do the shrimp. Sneak in your spinach, and you’ve got a perfect low-cal, high protein, super clean meal!

You’re gonna need: 

3/4 white onion, chopped

2 big cloves garlic, diced

Splash of olive oil

1 box Vegetable Stock

5 cups water

2 Tbsp Chilli Powder

Dash of Chilli flakes (aka crushed red pepper flakes)

Paprika, Savoury, and Herbs de Provence (to taste)

1 Tbsp Salt

Dash of agave syrup

2 cans black beans, rinsed and drained

1/2-3/4 lb peeled shrimp (omit for a vegan option)

1 cup spinach

This recipe begins like so many of my others. Take your soup pot, pour in your olive oil, and heat it on medium. Add your garlic and onion, and cook until fragrant.


Add half of the box of vegetable stock. Reduce on medium heat.


Once the stock has cooked down, add what you have left in the box. Throw in your spices, the salt, and agave. Add water. Reduce, and be sure to stir!


While the soup is reducing, drain and rinse your black beans.


Place about half of them in a food processor, blender, or other torture implement of choice.


Blend them so they become something of a paste– this will give your soup a nice thickness!


Pour ‘em in your soup, and stir!

Photo on 2013-03-18 at 17.18 #3

Add remaining black beans and shrimp. Let cook for about 25 minutes, and finally add your spinach.


Be sure to serve it piping hot!

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