Packed with hearty plant based protein, vegetables and spices, this quick and Easy Black Bean Soup is perfect for a cozy weeknight meal.
Temperatures are slowly dropping, the leaves are beginning to turn pretty shades of red, and it’s starting to feel a bit like fall around here. Not only is it time for all things apple and pumpkin, but it’s also time for comfort food and cozy soups. This delicious hearty soup makes a great weeknight meal paired with a salad or some crusty bread. Made with ingredients you likely already have in your pantry, try this Easy Black Bean Soup tonight and get dinner on the table in under 30 minutes!
Chunky or Smooth
I like to purée about half of this soup to make it thick and creamy, but if you prefer it more broth-y, you don’t need to do this. This black bean soup recipe is so versatile, too. Add rice or quinoa for a hearty stick-to-your-ribs meal, purée the whole thing and use it a dip for tortilla chips, as a topping for a baked potato, or add some macaroni noodles and eat it like a chili mac (<- this is my kids favorite way to eat it).
Top It Off
Use garnishes and toppings to customize individual bowls: avocado slices, sliced green onion, chopped tomato, a few dashes of hot sauce, vegan sour cream, crushed tortilla chips, squeeze of lime juice etc. Anything your heart desires. Make it your own and enjoy!
Easy Black Bean Soup
As always, this soup is dairy free and vegan. It is also oil free and packed with protein, fiber, folate, B vitamins, vitamin C and iron. That’s a lot of nutrition in an under 30 minute meal!
If you give this easy black bean soup recipe a try, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
Easy Black Bean Soup
Garnish/Toppings, use what you like:
- Diced avocado
- Sliced green onion
- Chopped tomato
- Fresh lime juice
- Hot sauce
- Crushed tortilla chips
- Vegan sour cream
- In a soup pot over medium heat, sauté the onion, garlic and red bell pepper in ¼ cup water until softened, about 5-6 minutes. Add water as necessary to prevent sticking.
- Add the cumin, oregano, smoked paprika, and salt and sauté another minute or two until the spices are fragrant.
- Add black beans, tomatoes and vegetable broth. (Start with 3 cups of broth, you can add more later if you like a thinner soup). Bring to a boil. Reduce heat to medium-low and simmer 15-20 minutes.
- Using an immersion blender, puree as much as the soup as you like (I do about ½). Alternately, you can carefully transfer ½ of the soup to a blender, purée, and add back to the pot. Add the other cup of broth if you like a thinner soup.
- Serve hot with the toppings of your choice.