Fall is here, and comfort food, like this Black Bean Soup, is calling my name!
I love a steaming bowl of soup during a cold and gray day!
Even though this recipe is super simple and easy to prepare, tastes delicious! I always feel good after a homemade soup, and who doesn’t!
HOW TO PREPARE THIS BLACK BEAN SOUP
This healthy, creamy, and flavorful black bean soup is Vegan, Gluten-Free, and Oil-free.
The ingredients are simple, pantry staples, but combined create a rich and tasty soup.
It only needs some vegetables to sauté; you can use the suggested ones or add those you have available at home. Canned black beans, vegetable broth and water, cumin, paprika, salt, and pepper. Super simple and delicious, my favorite type of recipe!
After sautéing the veggies with the spices until they are soft, you’ll need to add the black beans, vegetable broth, and water. Bring the preparation to a simmer and cook for about 20 to 25 minutes.
For a creamy soup, blend about 3 cups of it, mix everything, and serve with your favorite toppings!
Read the recipe card below for detailed ingredients, measurements, steps, and notes.
What to love about this recipe? Well, it’s:
- So creamy!
- Savory with that touch of cumin flavor.
- Hearty.
- Quick and simple.
- Packed with fiber and protein.
- Healthy and delicious!
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RECIPE AND INSTRUCTIONS
BLACK BEAN SOUP: EASY AND QUICK
Equipment
- Blender
Ingredients
- 4 cans black beans 15 ounces each, rinsed and drained.
- 1 red onion large, diced.
- 1 red bell pepper chopped.
- 2 celery stalks finely chopped.
- 2 carrots large , peeled and chopped.
- 2 cups vegetable broth + ¼ cup for sautéing.
- 2 tbsp cumin
- 2 tbsp paprika
- 2 cups water
- salt and pepper to taste
- ¼ cup fresh cilantro chopped , optional for garnish.
- crushed red pepper and lime juice optional for garnish.
Instructions
- In a large soup pot, add ¼ cup of vegetable broth. Over medium heat, sauté the onion, red bell pepper, celery, and carrot. Add a pinch of salt and pepper, paprika, and one tablespoon of cumin. Cook, occasionally stirring until the red onion is translucent and all the vegetables are soft, around 7-10 min (Add a little bit of water if needed).
- Add the black beans, one additional tablespoon of cumin, two cups of vegetable broth, and add the water into the pot (until the liquid level is to your liking). Cover and bring to a simmer on medium-high heat. Reduce heat and cook the ingredients for about 20 to 25 min on a gentle simmer or until the black beans are soft. Stir occasionally, and adjust the salt.
- Transfer about 3 cups of the soup to a blender or food processor. Blend until smooth and return the pureed soup to the pot, and stir until combine. You can also use an immersion blender and blend part of the soup.
- Serve warm and enjoy your healthy and tasty soup. Optionally add some cilantro and crushed Red Pepper as a garnish, lime juice, and why not some avocado.
Notes
- Soup leftovers will keep well for four to five days in the fridge. You can also freeze them (1 month).
WAYS TO ENJOY THIS BLACK BEAN SOUP
Serve it warm with your favorite garnish! I love this soup with cilantro and lime. You can also add some avocado or enjoy it with your favorite bread.
If you are hungry for more soups, you could also try these yummy recipes:
And for more comfort food recipes, check here!
