BLACK BEAN SOUP: EASY AND QUICK
Fall is here, and comfort food, like this Black Bean Soup, is calling my name! This healthy, creamy, and flavorful black bean soup is Vegan, Gluten-Free, and Oil-free.
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).