Description
This wholesome vegetarian black bean soup recipe is made with simple ingredients like canned black beans, veggies, and dried spices. It’s hearty and full of flavor! Top it with your favorite garnishes for a quick and easy dinner that the whole family will love. A Mexican inspired soup that freezes well and is great for weekend meal prep. Vegan, vegetarian, gluten free, and dairy free.
Ingredients
For soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 small red bell pepper, diced
- 1 small green pepper, diced
- 1 stalk of celery, diced
- 1 jalapeno pepper, finely diced (optional)
- 1 teaspoon kosher salt
- 2 tablespoons tomato paste
- 2 cloves of garlic, chopped
- 2 teaspoons cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1 bay leaf
- 3–4 cups vegetable broth, depending on how thick you want your soup
- 3 15 ounce cans black beans, drained and rinsed
- Salt to taste
- Black pepper to taste
- Juice of 1 lime
To garnish:
- Lime wedges
- Jalapeño
- Cilantro
- Red onion
- Avocado
- Vegan sour cream
Instructions
- Sauté the vegetables. In a large soup pot heat olive oil over medium heat. Add diced onion, bell peppers, celery, jalapeno, and 1 teaspoon kosher salt. Sauté for 8-10 minutes, until veggies have softened and are starting to caramelize.
- Add aromatics. Add chopped garlic, tomato paste, cumin, oregano, paprika, and bay leaf. Continue to sauté, stirring frequently, until spices are fragrant and sticking to the bottom of the pan – about 1-2 minutes.
- Add broth and beans and scrape up any brown bits that have formed on the bottom of the pan. For a thicker black bean soup start with 3 cups of broth. For a thinner soup use up to 4. You can also start with less and add more later as desired. Bring to a boil and then reduce to a simmer.
- Simmer and blend. Simmer for about 15 minutes – until soup has reduced slightly and veggies are super tender. Remove the bay leaf and transfer roughly 1/3 of the soup to a blender and blend until mostly smooth. Return to the pot with the remaining soup and stir together. Alternatively, you could partially blend with an immersion blender until desired consistency is reached. Bring back to a simmer for another 5 minutes or so to thicken slightly. Season with salt, pepper, and juice of one lime.
- Garnish. Serve topped with red onion, cilantro, jalapeño, and avocado.
- Enjoy!
Notes
Storing: To store this soup in the refrigerator, allow it to cool and then transfer to an air tight container before moving to the fridge. Will keep for up to 5 days.
Reheating: This soup can easily be re-heated in the microwave or over low heat on the stove top.
Freezing: To freeze this soup, allow to cool completely and then transfer to an airtight container. Freeze for up to 4 months. To thaw, move to the refrigerator overnight before reheating on the stove top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove top
- Cuisine: Mexican