The best vegan black bean soup is made with simple ingredients like canned black beans, veggies and some flavorful spices. Hearty and full of flavor and nutrition! Top it with your favorite garnishes like cilantro, red onion and lots of lime for a satisfying and easy soup!
Alllllrighty. Happy Friday, friends! The weekend has arrived once again. Let’s get down to business and talk black bean soup! The BEST vegan black bean soup to be specific.
I get it. Black bean soup is not exactly a revolutionary recipe. Nothing crazy or super out of the box here. But this one is very good. I wouldn’t call it the best if I didn’t mean it.
Of course that is just my opinion but we’ve been doing this long enough that I think you’ve got some level of trust in me 😉
I’ve been making this soup sort of on the fly for the last handful of years and it never gets old. Always quick, easy, healthy and filling! Basically everything you could ever want from a black bean soup.
And now, I’ve got good news and I’ve got bad news.
I would ask you which one you want first, but since we can’t really do that I’m just gonna go good news first.
Good news: you can make the best vegan black bean soup for your people after reading this post!
The bad news: These pictures kind of make me cringe. But I’m hoping you guys have a more forgiving opinion of my photography than I do. Or at least don’t judge the quality of my recipes by the quality of my photographs 😝
This 30 minute chickpea and tomato coconut curry soup is made in 30 minutes with mostly with pantry staples, and has a TON of good-for-you flavor. It’s the perfect meatless comfort soup! Vegan and gluten free.
Sharing the first soup recipe of the season here on NK makes soup season feel like a real real thing.
I have been testing and making a few different soup recipes for the last month or so, in prep for the colder days, but it wasn’t until this week that I really felt compelled to make soup.
You know the feeling – don’t you? When you suddenly find yourself reaching for your fleece before getting in your car to drive home from work, bc BRRR as you think about what would be good for dinner, and the only answer that chimes in your head with a resounding YES is… soup.
This ultimate summer gazpacho recipe is everything you could ever want from gazpacho. Bursting with flavor and full of wholesome ingredients. The perfect chilled summertime soup that highlights the best produce of the season. Super ripe heirloom tomatoes make it notably special, and a variety of other in-season vegetables like cucumber, peppers and red onions add an impressive depth of flavor. Plus – this version is made without bread! Which makes it paleo, vegan, and whole30 friendly! It is a summer dream come true.
I never even liked gazpacho until I ordered it in Seville, Spain about 7 years ago. Likely story, I know. But it’s true!
I just feel like there’s so many not-so-good versions of this soup – and when it’s bad, it’s really bad. But apparently, when it’s good, it’s also really really good 😉.
I was in a little restaurant in the streets of Sevilla – and being in Spain, I felt like I had to at least try some gazpacho. And then I fell in love, finding out just how GOOD it could be when it was made right.
So when we finished our meal with this most epic gazpacho, we had to ask for some clues as to how they made it. Our waiter smirked – I’m sure because he’d been asked this question hundreds of times before by tourists, AND because I’m also pretty sure this was the type of place that doesn’t really HAVE recipes. But even though there were no direct measurements or instructions given, he did tell us what the ingredients were, and so I held on to that information and the sublime taste in my memory like my life depended on it.