Black Bean Soup is a hearty, rich and delicious way to warm up on a chilly day. Vegan and Gluten Free, you can indulge without the guilt!
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I’ve always loved soup. Let’s be honest, there’s nothing quite like a warm, luxurious bowl of soup on a chilly day. Or when you aren’t feeling well. Or when you just want a bowl of comfort. When I was a kid, my mom made this fabulous chicken and dumpling soup. We ate leftovers a ton when I was growing up, and her soup was one leftover that I looked forward to. I really need to get that recipe from her, because I haven’t had it since I moved out of the house a million years ago.
For some reason, I always had this irrational fear that soup was really difficult to make. So I bought canned soup for years. The problem was, I’d buy it…then forget I had it…then either eat it when I wasn’t feeling well or finally give it away for canned food drives. Not very practical. About 2 years ago I finally decided to make soup on my own. I started with Thai Shrimp Soup, and quickly realized my fears were totally unfounded. I planned to dive right in and make all kinds of soup recipes. Of course that never happened! Sausage and Penne Soup was second on the list, and the richest soup I make. Chicken Tortilla Soup is perfect for a quicker weeknight soup.
Lately I’ve been on a healthier eating kick. It’s partly January, when we’re all trying to eat better. It’s also partly because I’m kicking off training for my half marathon at the end of April, and I need to incorporate better foods into my diet. But also, I’m catering more to my friends and readers who follow different types of eating lifestyles.
Beans and legumes are a great way to eat better. They’re filling, healthy and full of nutrients. I grew up eating chickpeas, and I still eat more of those than other beans. I also really like black beans, but I honestly never think about using them. Recently I had a couple cans of black beans in the pantry, and decided to try my hand at an easy first recipe…Black Bean Soup.
This Black Bean Soup is incredibly delicious, and is on the table in under 25 minutes! It is also vegan, gluten free and dairy free. So it’s perfect for a wide variety of dietary lifestyles.
JUST A FEW SIMPLE INGREDIENTS FOR THE PERFECT BLACK BEAN SOUP
- Black Beans – I use canned
- Canned Diced Tomatoes – I use fire roasted, but there are a variety of options, and the choice is yours
- Avocado Oil or Canola Oil
- Onion, garlic, cumin, carrots, celery
- Vegetable Broth – I use Homemade Vegetable Broth
This Black Bean Soup is thick and rich, and you can control the consistency. I’ve seen some recipes that call for half of the soup to be blended with an immersion blender to create a thicker soup. I considered that, but I really liked the consistency of the whole beans. And I don’t have an immersion blender. Also, that’s part of the reason I like using canned beans…the liquid in the can helps to thicken the soup. If you use dry beans, you have to use more broth to get the same effect.
This Black Bean Soup is also very versatile. I add carrots and celery, but you could also add bell peppers, corn, or other vegetables. You can also omit the tomatoes. No matter what, always use onion and garlic.
GARNISH – THE FINISHING TOUCH FOR BLACK BEAN SOUP
I top my Black Bean Soup with avocado, because I add avocado to everything I possibly can. The chunks of avocado work really well with the soup. I add cilantro, because I love it. I also add a little Crema Mexicana. It’s a table cream that is very similar to sour cream. If you’re going dairy free, then simply omit this. But the Crema or sour cream adds another layer of richness to the Black Bean Soup.
Another great thing about this Black Bean Soup is that it holds really well for leftovers. Let it cool down, then transfer to a sealed container, and it will hold in the fridge for a week.
SHOP THIS RECIPE
- 3 15-ounce cans black beans
- 1/2 15-ounce can fire-roasted diced tomatoes
- 1 cup vegetable broth
- 2 Tablespoons avocado oil or canola oil
- 1/2 cup yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup carrots, finely diced
- 1/4 cup celery, finely diced
- 2 teaspoons sea salt
- 2 teaspoons fresh cracked black pepper
- 1 teaspoon cumin
- 1 avocado, peeled, seeded and diced
- Crema Mexicana or sour cream, to taste
- cilantro, to taste
- In large saucepan, heat oil over medium heat. Add onions and sweat for 2-3 minutes. Add garlic, and cook for 1 minute. Stir in celery and carrots, and cook for 5 minutes.
- Add black beans, tomatoes, broth, salt, pepper and cumin. Stir to fully combine. Bring to a low boil, lower to simmer, and cook for about 15 minutes
- Portion into bowls, garnish with avocado, Crema/sour cream, and cilantro. Serve hot