Black Bean Soup

soups 97 Last Update: Feb 21, 2022 Created: Feb 21, 2022
Black Bean Soup
  • Serves: 8 People
  • Prepare Time: 15 Min.
  • Cooking Time: 1 Hour.
  • Calories: -
  • Difficulty: Medium
Print

Black bean soup is one of the best meals you can make using canned ingredients and is a hearty vegetarian meal. This recipe makes a ton of soup, so you’ll have plenty of leftovers for weekday lunches, too. It also freezes well.

Ingredients

Directions

  1. Dice onions, bell pepper, celery; mince the garlic.
  2. In a large Dutch oven over medium-high heat, add 1 tablespoon of vegetable oil. Cook veggies and garlic until tender and onions are translucent, about 8 minutes.
  3. Add vegetable broth; increase heat to high.
  4. Add black beans (do not drain!), cumin, salt, pepper and chili flakes (if using).
  5. Bring soup to boil.
  6. Reduce heat to low and simmer 45-60 minutes, stirring occassionally.
  7. Remove Dutch oven from heat. Using an immersion blender on low (or a potato masher), mix and mash the soup until it's at your desired consistency. For the best results, the soup should be well combined but still have some whole black beans.
  8. Serve immediately.

Black Bean Soup



  • Serves: 8 People
  • Prepare Time: 15 Min.
  • Cooking Time: 1 Hour.
  • Calories: -
  • Difficulty: Medium

Black bean soup is one of the best meals you can make using canned ingredients and is a hearty vegetarian meal. This recipe makes a ton of soup, so you’ll have plenty of leftovers for weekday lunches, too. It also freezes well.

Ingredients

Directions

  1. Dice onions, bell pepper, celery; mince the garlic.
  2. In a large Dutch oven over medium-high heat, add 1 tablespoon of vegetable oil. Cook veggies and garlic until tender and onions are translucent, about 8 minutes.
  3. Add vegetable broth; increase heat to high.
  4. Add black beans (do not drain!), cumin, salt, pepper and chili flakes (if using).
  5. Bring soup to boil.
  6. Reduce heat to low and simmer 45-60 minutes, stirring occassionally.
  7. Remove Dutch oven from heat. Using an immersion blender on low (or a potato masher), mix and mash the soup until it's at your desired consistency. For the best results, the soup should be well combined but still have some whole black beans.
  8. Serve immediately.

You may also like

Newsletter

Sign up to receive email updates on new recipes.