Check out my must-have black bean soup! This quick black bean soup recipe is healthy, delicious, and easy to make. It’s also vegetarian and vegan friendly when using vegetable broth! Jump to the Black Bean Soup recipe
Make our favorite black bean soup
In search of flavorful comfort food, we turn to this easy black bean soup. It is made with previously cooked or canned black beans, onions, carrots, garlic, and aromatic spices. This soup is so good you’ll want to keep a batch in the freezer at all times. For white bean soup, try this really good white bean and vegetable soup!
It’s perfect for busy nights and when we feel like we’ve had too much to drink. Here are a few more reasons we love this black bean soup recipe:
- This nutritious soup is easy to make and tastes amazing.
- There are no fancy ingredients and everything you need is affordable.
- It’s healthy, calming, and vegetarian/vegan (when using vegetable broth).
- It keeps well and tastes better the next day, making it perfect for lunch or dinner the next night. Leftover soup will keep in the fridge for about three days.
- You can freeze it for up to a month if not longer!
How to make black bean soup
Making black bean soup is easy and all in one pot! Here’s a quick look at how we do it:
- Sauté onions and carrots in olive oil until soft and sweet.
- Add more flavor with garlic, ground cumin, oregano, red wine vinegar, and chipotle peppers (see my note on this below).
- Prepare a broth with vegetable broth, diced canned tomatoes and bay leaf. (You can also use chicken broth).
- Add beans and simmer until vegetables are tender (about 20 minutes).
- Season to taste with more salt, pepper and a little more acetic acid or lime juice.
- Serve as a cooked soup (like our photos) or puree some of the soup to make it thick and creamy.
Recipe Note: Add chipotle peppers
If you’ve never used chipotle peppers in your cooking, I highly recommend you start. The boxes are small and cheap. We find them sold in most grocery stores (usually along with canned hot sauces or enchilada sauces).
Specifically, look for chipotle peppers in adobo sauce. Chipotle are dried and smoked jalapeños. They are smoked and quite spicy. Adobo sauce is a spicy red sauce that’s packed with flavor. For this soup I usually add a bell pepper that I chop and a little bit of sauce. This amount adds enough warmth to the soup for you to notice. For a spicier black bean soup, add more.
Since you have some leftover peppers, save them for other recipes. We have used them in the following recipes:
More easy vegetarian recipes
For a creamy mixed soup, try our Creamy Vegetable Soup recipe. It has many positive reviews.
Our Lemon Turmeric Lentil Soup is hearty, nutritious, and delicious.
Use our homemade vegetable stock as a base for your vegetable soup. It’s rich and extremely satisfying.
Try our easy bean and cheese dip made with chilled black or pinto beans.
Try our homemade veggie burgers! Unlike so many meatless burger recipes, we actually add a lot of veggies to the burgers.
Our Black Bean and Quinoa Salad is super filling, hearty, and absolutely delicious.
Try our Extra Easy Black Bean Burgers! They are vegan, delicious and made very quickly.
Our favorite black bean soup
This quick black bean soup recipe is healthy, delicious, and easy to make. By using vegetable broth it is also vegetarian and vegan. See our previous article for an explanation of chipotle in adobo sauce.
Makes 4-6 servings
Watch us at the recipe
2 tablespoons olive oil
1 cup chopped onion (1/2 large onion)
3/4 cup chopped carrots (1 large carrot)
1 tablespoon minced garlic (3 cloves)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 tablespoon red wine vinegar, apple cider vinegar, or lime juice
1/2 to 1 bell pepper 7 oz. can use chiles in adobo chipotle or 2 tablespoons hot sauce, see notes
1 can (15 ounces) diced tomatoes, try fire roasted tomatoes
4 cups vegetable broth, see our homemade vegetable broth
4 cans (15 ounces) black beans, drained and rinsed or use 6 cups cooked black beans
1 bay leaf
1/2 cup coriander leaves, roughly chopped
To serve: avocado, lime wedges, cilantro, sour cream, cheese
Heat the olive oil in a large Dutch oven or deep saucepan over medium-high heat, then add the onions and carrot. Cook, stirring frequently, until slightly tender and smells nice, about 5 minutes.
Add garlic, cumin and oregano and cook for 30 seconds. Add the vinegar, chipotle peppers, can of tomatoes, broth, black beans, and bay leaf. Bring to a boil, taste, then season with salt and pepper.
Simmer the soup until the carrots are tender and the broth has reduced slightly, about 20 minutes. Add the cilantro and the juice of half a lemon (or substitute an additional tablespoon of vinegar for the lemon).
For a simmering soup (like in our photos and videos), serve the soup immediately. For a thicker, smoother soup, place 1/4 of the soup in a blender and puree until smooth. Pour the mixed portion back into the soup and serve.
Advice from Adam and Joanne
- Chipotle Peppers in Adobo Sauce: Use 1/2 to 1 whole bell pepper, which adds some spiciness to the soup. Add more for a spicier soup, but be careful, the peppers pack a punch. Cans of chipotle in adobo sauce are available at most grocery stores, usually near hot sauces or enchilada sauces.
- Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values. The recipe makes about 10-12 cups of soup.
If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving: Part 1 cup / calories 169 / total fat 2.9g / Saturated Fatty Acids 0.5g / cholesterol 0 mg / sodium 387.2mg / carbohydrates 27.4g / fiber 10.6g / total sugar 2.4g / protein 9g
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Source : inspiredtaste.net