Amazing vegetarian black bean soup

This black bean soup is a 30-minute one-pot vegan recipe! It is creamy, healthy and full of delicious seasonings. Garnish with your favorite toppings and serve hot or as a black bean dipping sauce!

Vegan Black Bean Soup Recipe

As soon as the weather turns cold, I will all About cozy soup. I like this chicken soupOr really These Others, but every once in a while I will crave something hearty, and this black bean soup can definitely solve the problem!

This soup can be pieced together quickly, made with canned black beans, is very simple to prepare, and is filled with pantry staples.It is also healthy, hearty, creamy, rich, fulfilling, and so Thanks to the perfect combination of earth and spicy seasoning, it tastes delicious.

This vegan black bean soup is definitely a flavor bomb that the whole family will love!If you are looking for another delicious vegetarian soup, our Lentil Soup Also a winner!

materials needed

• Oil: I use avocado oil for sautéing vegetables and seasonings, but any type of oil will work.
• Yellow onion, carrot and celery: Create a flavor base for the soup and increase nutrition.
• chili: I left the seeds in the jalapeno so it is more spicy, but if you have a lower tolerance for spices, take them out.
• garlic: Use freshly chopped garlic for the best flavor.
• seasoning: A simple blend of salt, jalapeno, cumin, oregano, smoked paprika, coriander and black pepper adds an earthy, spicy flavor.
• Lime juice: Add fresh sourness to reduce the taste of black beans.
• vegetable soup: You can use store-bought vegetable stock or make your own self made!
• Black beans: I use canned, drained, and rinsed black beans to keep things simple, but feel free to soak and boil your own black beans if you want.
• Side dishes: Coriander sprigs, cotija cheese and avocado slices

Do I need to use jalapeno?

No, you don’t! If you have a low tolerance for spices, remove the seeds because they will make them more spicy! Or, you can omit the jalapeno altogether.

How to make black bean soup

1. Fried spices: Heat a large Dutch oven or stock pot, then add oil, onions, carrots, and celery. Cook until soft, then add jalapeno, garlic and seasonings. Cook for another minute.
2. Make the soup: Add lime juice, vegetable stock, and rinsed canned black beans. Turn the heat to high and bring to a boil. Reduce heat and cook for 10-15 minutes.
3. Puree the soup (optional): If you prefer creamy black bean soup, please reserve 1-2 cups of soup and set aside, then use an immersion blender to puree the rest. Stir in the reserved soup.

Is black bean soup healthy?

Oh yes, it is! This black bean soup is vegan and filled with vegetables. Black beans are high in fiber and protein! Literally, this soup has no unhealthy parts.

Can you use dried beans?

completely! I prefer to use canned beans to keep this recipe super fast and simple, but you can definitely soak and boil the black beans.

First, you need to figure out how many dried beans you need! Generally, a 14.5 ounce can of beans consists of 1.5 cups of cooked beans, and 1.5 cups of cooked beans can be produced from about ¾ cups of dried beans.So, for this recipe, you need 2¼ cup dried black beans Replenish the required 3 cans!
To cook dried beans, put the dried black beans in a bowl with enough water.let them Soak overnightWhen you are ready to cook, drain and rinse with fresh water, then measure out 4 cups of water for every 1 cup of beans.For this recipe, you need 9 cups water. Pour the water into a large saucepan and bring it to a boil.Add the beans, turn to low heat, close the lid, and then Cook for 1.5-2 hours Or until bidding.

Tip

• Use canned beans. Using canned beans in this soup can save preparation time excellent low! Convenience is the key!
• Puree the soup. The mixed black beans create such a delicious creamy texture.
• I like booking Some Unmixed soup So it still has a bit of texture.
• If you don’t have an immersion blender, You can transfer the soup to an ordinary blender and puree it!
• Season it This is especially true with adobo sauce or hot sauce.
• If you are not a big fan of spices, Remove the jalapeno and reduce the amount of jalapeno powder.

Service Suggestion

I like to put fresh cilantro, cotija cheese and avocado slices on this black bean soup. Feel free to use any toppings or mixtures you like! Try shredded cheddar cheese, sour cream or Greek yogurt, Avocado and Corn Salad, Corn flakes, you can tell.

Want to increase your appetite a little bit?Serve this soup Cornbread, Mexican street corn salad, Taco Rice Casserole, or Mexican spicy mushroom tacos!

How to store your black bean soup

The remaining black bean soup will be stored in an airtight container in the refrigerator for 4-5 days, or in the refrigerator for up to 2 months.

The remaining soup can be served in several different ways:

1. As a soup. Use a little vegetable broth to heat the soup on the stove to make it thin.
2. As a dip. Heat the broth on the stove to make it thicker. Serve the thick soup as black beans dipped in corn chips!

Find more Soup recipe? Here are some of my favorites:

Watch the video:

Print

Simple black bean soup (vegetarian!)

This black bean soup is a 30-minute one-pot vegan recipe! It is creamy, healthy and full of delicious seasonings. Garnish with your favorite toppings and serve hot or as a black bean dipping sauce!

• author: Lexi
• Preparation time: 10 minutes
• Cooking time: 25 minutes
• total time: 35 minutes
• yield: 6 1X

• 1 tbsp Avocado oil
• 1 Medium yellow onion, diced
• 2 Carrots, peeled and diced
• 1 Celery stalks, diced
• 1 Jalapeno, fine dice with seeds (optional)
• 6 Clove garlic, finely chopped
• 2 teaspoons Salt
• 1 Or 2 teaspoons of Mexican chili powder (choose your calorie level, or omit. We use 2)
• 2 teaspoons cumin
• 2 teaspoons Oregano
• 1 teaspoon Smoked paprika
• 1 teaspoon coriander
• 1 teaspoon black pepper powder
• 2 tbsp Lime juice
• 1 quart (4 cups) vegetable soup
• 3——14.5 Ounce can black beans, drained and rinsed
• Garnish: cilantro sprigs, cotija cheese (optional: except for vegetarians) and avocado

1. Heat a large Dutch oven on medium heat. Add oil, onions, carrots and celery after heating, and cook until soft, about 5-7 minutes.
2. Add jalepeño (if added), garlic and all seasonings and spices, cook for 1 minute and roast (be careful not to inhale any spicy steam).
3. Add lime juice, vegetable stock and black beans. Turn the heat to a boil. Turn the heat to medium and continue to cook for 10-15 minutes, until the vegetable broth is reduced and the broth thickens slightly.
4. If you want to puree the soup (we do this), reserve 1-2 cups aside. Use an immersion blender to puree the soup. Stir in the reserved soup.
5. Garnish with cilantro, avocado, and Cotija cheese, if using.

notes

• When reheating leftovers, add a drop of broth to make it less thick.
• Want black bean dipping sauce? Do not add the broth when reheating, it will change from black bean soup to a delicious black bean dipping sauce.

Nutrition

• Serving size: 6
• Calories: 368
• sugar: 5.4-
• sodium: 1200 mg
• fat: 3.3-
• Saturated fat: 1.8g
• carbohydrate: 67.8g
• fiber: 16.4-
• protein: 21.9g
• cholesterol: 0 mg