Magical, Musical Black Bean Soup with Shrimp

For 7000 years millions of South Americans, and now the rest of the world, have enjoyed the flavor and health benefits of black beans. Here in North America we’ve been singing about these benefits since childhood. “The musical fruit that’s good for your heart”, is really true. We now know that the soluble fiber in black beans and other legumes do help lower cholesterol and help prevent heart disease. This fat free super food is also full of protein, folate, vitamins, minerals and antioxidants. Black beans not only boast great anti-inflammatory properties, they also benefit the digestive tract and can help to prevent some cancers.

Back in the 80’s, when we first started teaching heart healthy seafood cooking classes at U of M Med Sport (now M Healthy) our students were all cardiac rehab patients. The class is now open to the public, but I remember being surprised at the time that they offered a class completely devoted to beans. The amazing research on the benefits of omega 3 fatty acids and fish back then was new and exiting. The health benefits from beans we know are pretty incredible too.

This week’s black bean shrimp soup recipe is a winner. It came from a 1989 Cook’s magazine and my wife Lisa has been pleasing the family with it since back in the days when she did most of the cooking. She adds the nice touch of adding chunks of avocado.

Be sure to use wild gulf shrimp for that snappy firm texture and great flavor.