Vegetarian Black Bean Soup Recipe

Vegetarian Black Bean Soup Recipe

July 30, 2018   18 Comments

This vegetarian black bean soup recipe should be printed out and put in your favorite recipe spot.

I love black beans. I put them in black bean brownie mix and I make a Copycat Chipotle black beans.

The reason why they are so fun to work with is that they are pretty bland. Obviously, if the tasted too beany they wouldn’t work in brownie mix.

Canned black beans are inexpensive and if you can find the low sodium version – then use it. Draining and rinsing the beans will help get rid of the salt that these are stored in. I’m not sure why manufacturers do this (perhaps to give them some taste).

If you have time to cook your beans, please do it! I never seem to have time to make a batch.

But, when you are making soup, bland can be a bad thing. This soup uses a layering of flavors to make it delicous so you don’t end up using this concoction to grout your tiles.

Yes, this is more work than just dumping a can into a blender but my entire family ate this without complaint (and it happens to be a crowd pleaser even though it looks like mud).

The first step is a whole lot of chopping of onions, celery, and slicing a carrot. I did this super quickly in my food processor (please buy one) and it took me no time at all.

The layers of flavor are built on this first set of ingredients slowly releasing their juices. You add garlic and cumin to this and then the beans and vegetable stock.

Finally, you simmer it for 30 minutes. The flavors will meld and you will get a delicious soup! This does not turn out too thick or gummy (but if it does feel free to add more vegetable stock).

I eat this with a wee dab of sour cream because I am not vegan and some avocado slices. I spice it up with hot sauce because I can never seem to get enough of hot sauce.

Do you make black bean soup? What do you add?

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Vegetarian Black Bean Soup Recipe

Makes 10 cups

2 tablespoons extra virgin olive oil
2 medium onions, minced
3 celery ribs, minced
1 large carrot, peeled and thinly sliced
6 garlic cloves, minced
4 teaspoons ground cumin
4 (15 ounce) cans black beans, drained and rinsed
4 cups vegetable broth (or chicken broth)
½ lime, juiced

Heat olive oil in a large Dutch oven over medium high heat. Add onions, celery, and carrot and cook for 10 minutes until softened. Add the garlic and cumin and saute for 1 minute. Add the beans and vegetable broth and bring up to a boil. Lower to a simmer and cook for 30 minutes to meld flavors. Take out 4 cups of soup and puree in a blender. Add it back to the pot and add lime juice and adjust flavors. Serve immediately or store in refrigerator for up to seven days.

For one cup = 177 calories, 5.4 g fat, 0.7 g saturated fat, 22.4. g carbohydrates, 2.2 g sugar, 9.8 g protein, 6.8 g fiber, 400 mg sodium, 1 Freestyle SmartPt

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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18 Comments:

Good Morning Lisa,
This recipe looks really good to me.. I love soup, especially thick chunky soups that I can make a meal out of. So this one is going to printed and made this week.
Thanks for always posting good recipes and wonderful articles.

on August 29, 2017

Wonderful! Most of us are aware of spice and veggies to flavor soups. For folks not used to making bean soups, the lime or something similar (vinegar, lemon, salsa with vinegar) is one of the keys to balancing their earthiness. And yes, it's just as good/better the next day. Thanks, Lisa!

on August 29, 2017

I haven't made Black Bean Soup yet but I should because I've read so much about the goodness of these beans. My problem is I like the taste of beans esp. white kidney aka Canellini, my favorite because they're creamy too, and add lots of body, and red kidney beans are always in my vegan chili. I will include black beans in my chili forthwith! Thank you for this healthy vegan soup recipe! I'll make a few personal tweaks, such as adding more broth, immersion-blending only 1-2 cups, and adding cooked rice and a couple handfuls of torn greens. I've always read that including rice in a bean dish creates a complete protein. I pretty much add greens whenever possible.
The change in our New England weather this past week has put me in the soup mood earlier than usual! Great kick-off to Fall! Thank you Lisa!

on August 29, 2017

Thanks for the reminder to make this soup and using the limes I have before they go bad. Will add two for extra kick.

on August 29, 2017

I make a very similar recipe but in my crockpot. I also add a few handfulls of spinach, as well as chili powder and use the immersion blender at the end to thicken it up. It is so easy and great in the fall and winter!

on August 29, 2017

take a can of black beans and add a can of rotel and heat together. make a great soup/dip that everyone loves! you can add cheese on top if making it a dip.Very easy!

on August 30, 2017

Sounds easy and easy to modify to personal taste!

on October 10, 2017

Cooking dried beans in the instant pot is so fast and easy. You could cook them in vegetable broth to add even more flavor to this delicious looking soup. I think that is what I'll do when I make this. Thanks for the yummy recipes.

on July 31, 2018

BarbL -- what kind of 'greens' do you add? Thanks, Marlene

on July 31, 2018

Does the soup freeze well? I love black beans!

on July 31, 2018

I simply use low sodium chicken broth, rinsed beans and a jar of salsa. Heat, serve with sour cream

on July 31, 2018

Your recipe calls for 4 15-ounce cans of black beans. How would you substitute cooked dry black beans? We love pea and bean soups.

on July 31, 2018

I like the recipe but I really dislike pureeing any soup. I like the use of cumin and would add oregano as well. I can't believe you used 2 onions! I love that. They really add a lot of flavor to many soups and other dishes. The only time I would puree beans is for refried beans. Hubby hates beans if they are whole so he might like this. For me, I will stick with whole beans in a stew or soup.

on July 31, 2018

Marlene, I use torn or chopped spinach a lot [the old fashioned kind, not baby spinach with the 3'' stems]. Also kale, arugula and swiss chard. I pick up whatever looks freshest, or cheapest. I've even used slivered cabbage. Any leafy green you like on its own goes well in most soups. It's funny but the more I eat greens the more I crave them. Hope this helps.

on July 31, 2018

@Mary - this soup freezes very well. Great question!
@Mardi - one pound of dry black beans will be 7 cups of cooked beans. My recipe calls for 7.5 cups of cooked beans so I would just cook a pound of beans and use them! I like cooking beans too but I am always in a rush. Thanks for your question!

on July 31, 2018

Vegetarian Black Bean Soup is really yummy i really mad for this thanks for sharing this recipe

on August 23, 2018

Easiest Soup ever!
2 cans of rinsed black beans
1 carton chicken broth
1 jar of salsa (pick the "heat" you like the best
Heat it up and hit it with the stick blender (immersion blender)

Excellent, cheap, healthy, fast. Who could ask for more?

on September 4, 2018

Why do you blend some of the beans?

on November 29, 2018


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