Black Bean Soup

This Black Bean Soup is super easy to prepare with simple ingredients. It uses pantry staples that you already have on hand. Using canned black beans will save you a good amount of time. Texture perfect, hearty, filling, satisfying and full of flavor. A 20 minute meal that the whole family will enjoy and no one would ever tell it is naturally vegan.

Soups are something that we can enjoy any time. No matter what a soup really fits always. Filling, hearty, budget friendly like this Hamburger Soup, my Broccoli Soup or the Sweet Potato Soup. 

You get meals that always know to satisfy cravings.

If you’re looking for more soup recipes, find more delicious ideas with my search bar. There will always be something for you and your family.

Why you should make this Black Bean Soup

Do not miss out on trying this one. It is:

• easy to prepare with step-by-step pictures. (Yes I show you everything so you know exactly what to do.)
• uses canned beans to save time, instead of dried beans which you have to soak and cook
• made with simple ingredients that are pantry staples
• full of flavor, but low in effort
• filling with an amazing texture
• hearty

Tips for the perfect texture 

I know the best texture for a Black Bean Soup will depend on everyone’s taste, but for me this Black Bean Soup has the best texture when I blend part of.

This leads to a great texture with a silky smooth feel that we all love and the same time it provides a great hearty texture with a little crunch from the fresh vegetables.

You can of course also blend the whole soup, or don’t blend it at all. It will lead to a different texture of course.

What you need for this Black Bean Soup recipe

• black beans
• garlic
• vegetable broth
• bean liquid
• onions

 

• tomato paste
• olive oil
• celery
• carrots
• cumin
• chili powder
• smoked paprika
• lime juice
• oregano

And optional for garnish and serving:

• vegan sour cream
• avocado
• Tortilla chips
• cilantro

How to make Black Bean Soup

Heat olive oil in a large pot. Add diced onions, garlic, carrots, and celery and fry for around 4 minutes until fragrant. Give vegetable broth to the vegetables, as well as black beans, the bean liquid, tomato paste, chili powder, smoked paprika, oregano, cumin, and lime juice. Season with salt and pepper. Bring to a simmer and cook for 4 minutes more.

Transfer about one third of the soup to a blender and process until smooth. Then add the blended soup back to the pot and cook for 5 minutes.

Divide into bowls and garnish optionally with scallions, vegan sour cream, avocado, tortilla chips and hot sauce on top.

This makes such an amazing easy meal for dinner, lunch even make ahead which is budget friendly and filling.

Tips and recommendations

Meal prep: You can easily make a double or triple batch  ahead. It will last about 5 days stored properly in the fridge.

If you plan to use the optional toppings, add them fresh before serving.

Try this canned Black Bean Soup and know it is a keeper.

Tag me on Instagram and Facebook, share your remakes.

Cheers, Florian.