Food, Recipes

Emotional Eating Isn’t A Sin: Vegetarian Black Bean Soup

Vegetarian Black Bean Soup

Food has the ability to warm us.

Not only physically, as in literal warmth, but to release the body’s own mechanisms to produce a feeling of contentment rivaled only by those cooked up following the embrace of a lover or the closeness of a true friend. Science and shit. Mothers can evoke this with simply a look. My mother is the queen of warm fuzzies. 

The chemistry is built in, standard issue, and double strength for moms.  

How nice of our bodies to cook up these chemicals to aid us in coping with the “stuff” we deal with day in and day out! Except for it those days where those chemicals peace out and leave us feeling…you know…emotional. The feeling-funky-for-no-reason-days.  As if life isn’t hard enough, right? We have to be battling with our brains, too?

How. Dumb.  THIS shirt pretty much says it all. 

So Nutritionists (me) will tell you time and time again to avoid to eating out of emotion. DON’T DO IT! And OK, sure, it is pretty solid advice, but there is a difference between getting all revved up and downing a king size Reese’s, and having the desire to consume a warm, nourishing meal.

Comfort food.  

And while we are on the subject, you will likely eat out of sadness too. I don’t care who you are. That’s because at some point in your life you will be emotional and hungry at the same time and guess what? You’ll eat something and consequently feel slightly better for a little bit.

Ta-da! 

BUT this isn’t acceptable in mainstream America. Yet skipping meals and dropping a dress size out of sadness and stress is completely understood.  AND though people tell you to eat something, they are secretly wishing they had a smaller appetite and could consequently lose a couple lbs. Oh yeah, and getting boozed up because your life is taking a downward spiral isn’t all that frowned upon either. Hmmm.

Double standards…but I digress. 

Sometimes I just need to fix my brain and fix my attitude. Mostly my attitude. When I don’t feel like taking a bottle of wine to the face, I make this super cool soup. It works 70% of the time, which is definitely better than doing nothing. Ask my family. That’s a successful percentage right there. 

Enter the most simplistic Vegetarian Black Bean Soup recipe ever to exist, probably. 

Vegetarian Black Bean Soup Mmmm

This soup is so easy and delicious. I wish I could just pour it into my cold, cranky heart sometimes. I can’t. But I can pour it into my belly, which is almost as good. 

Low carb-ers and paleo peeps will likely not be indulging in this unless they are swapping a lot of the beans (probably all) for meat but that is OK. What works for me is not always the answer for everyone else. I like low carb most of the time but I’m not married to it. The only thing I’m married to is gluten free living so everything else is fair game. Oh yeah, and vegetarianism too, but I’m into chicken broth so I’m a naughty vegetarian.

 

Vegetarian Black Bean Soup

Vegetarian Black Bean Soup

Serves 1 person 3 times. Or me twice.

 1 can Black Beans (no salt added, organic if you’d like) Do Not Drain

1 can Diced Tomatoes with Green Chilies

1 medium Potato, peeled and diced 

1/2 cup Onions, diced (I use frozen)

1/2 Red Bell Pepper, diced

1/2 Orange Bell Pepper, diced

1 cup Organic Chicken Stock

1 tsp Smoked Paprika

1 clove Garlic, minced 

1/2 tsp Cumin 

1 tbsp Coconut Oil

In a large pot on high heat, add oil and saute peppers, potato, onions and garlic until onion becomes translucent.

Add broth, beans, and tomatoes to the pot and stir well. Simmer for just a few minutes. 

Partially cover pot and reduce heat to medium for about 15 minutes. Add dry seasonings and stir. Top with a boatload of Frank’s Red Hot or shredded cheese. Serve with cookies and soda because this is a comfort meal. 

What is your favorite (healthy) way to eat your feelings? If someone says hot butternut squash with brown sugar, we might be soulmates. 

♥ Liz