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This Black Bean Soup recipe is made in one pot, perfectly seasoned and full of protein thanks to the beans. It's an easy weeknight meatless meal, and even better when topped with avocado and cilantro.
Today's a good day for black bean soup! Though the weather has been warmer than usual this winter, I'm still in full-on soup mode. Because if you're not eating soup in January, February and March, when are you eating it?! I tested this recipe three times because I wanted to get the flavor just right, and that's exactly what this black bean soup is: PERFECTION.
Traditional black bean soup is made with dried black beans, but this recipe calls for canned black beans. I opted for canned beans simply because that's what I typically have on hand. In fact, I don't think I've ever purchased dried beans....? Is that weird? Canned beans make this soup come together even more quickly because you don't have to wait for the beans to cook. Woohoo!
WHY THIS BLACK BEAN SOUP IS THE BEST
- It's a plant-based meal that's loaded with protein (hi beans!)
- The texture is fantastic, and even better once you add all of the toppings
- The whole recipe is ready in just 30 minutes!
BLACK BEAN SOUP INGREDIENTS
- red pepper
- black beans
- vegetable broth
TIPS FOR MAKING BLACK BEAN SOUP
Use your food processor: The recipe calls for diced onion and red pepper, along with minced garlic. You can obviously do this by hand, but if you want to save a little time, just throw everything into your food processor and pulse for a few seconds. Basically, let your food processor do the work for you!
"Blend" up HALF of the soup: This might just be the most important step of the recipe. You have two options for making this happen:
- Use an immersion blender. If you own an immersion blender, I recommend going that route simply because it's easier. Use your blender to "blend" part of the soup. You want it to be chunky, not fully blended and liquified.
- Use a regular blender. If you do not own an immersion blender, have no fear--you can still make this soup perfectly. Use a ladle to scoop approximately half of the soup into your blender, then hit the "pulse" button a pulse a few times so that the soup is slightly blended. Then, pour the soup from the blender back into your dutch oven/large pot.
Adjust red pepper flakes and/or lime juice: This is the part where you get to do a little taste testing and adjust the flavor to your liking. In the typed out recipe below, I list my recommendations, but you're more than welcome to add more or less spice to the soup if you prefer.
HOW TO STORE SOUP
You should store this soup in a sealed container in the refrigerator for up to 5 days. Alternatively, you can wait until the soup cools to room temperature, then pour it into a freezer bag and freeze it for 2-3 months (or longer, I'm guessing).
CRAVING MORE SOUP? GIVE THESE SOUP RECIPES A TRY:
Easy Black Bean Soup
- Heat 2 teaspoon olive oil in a large pot over medium heat (I used my dutch oven).
- Add onion, garlic and pepper and sauté for 2-3 minutes. Then, add oregano, cumin and a pinch of salt and cook for 1-2 more minutes.
- Next, add the tomatoes, black beans, vegetable broth and bay leaf and bring soup to a boil. Then, reduce to a simmer and simmer for 15 minutes.
- If you have an immersion blender, use your immersion blender to blend up some of the soup. You want the soup to be CHUNKY, not liquid-y, so be careful not to over-blend. If you do NOT own an immersion blender, scoop some of the soup into a blender and pulse for a few seconds before pouring the soup back into the dutch oven. Ideally, you want a mixture of chunky soup (the portion you blend up) and whole black beans (the portion you don't blend).
- Taste the soup and add more salt as needed. Scoop soup into bowls and top with whatever toppings you have on hand (I used avocado, cilantro and queso fresco). Enjoy!