Black Bean Soup
Whenever I need a little warmth and comfort in a bowl, I turn to this Black Bean Soup. It's not just a meal; it's a hug in a bowl, especially on those chilly evenings when you're craving something hearty and satisfying.
I first made this soup on a rainy afternoon when I was curled up with a good book and needed something to match the cozy vibe.
As I let it simmer, I experimented a bit and discovered that a splash of lime juice right before serving really wakes up the flavors.
This recipe is a staple in my kitchen because it's so versatile and forgiving – perfect for those days when you just want to throw things in a pot and let them work their magic.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Black beans are my go-to for this soup because they're packed with protein and fiber, which helps keep me full and satisfied. If you have dried beans on hand, soak and cook them first; it's a bit more effort but totally worth it. And if you're feeling adventurous, toss in some jalapeños or a splash of hot sauce for a spicy kick.
Tips & Notes
- •I like to blend about a third of the soup with an immersion blender for a creamy texture without losing all the chunky goodness.
- •Avocado slices on top are non-negotiable in my house – they add a lovely creaminess.
- •If you want a little smoky heat, a dash of smoked paprika does wonders!
Recipe Variations
- •Sometimes, if I'm in the mood for a bit of a fiesta, I'll toss in some corn and diced tomatoes.
- •For a green boost, I love adding a handful of spinach or kale right at the end and letting it wilt in the hot soup.
Storage & Freezing
Store leftover Black Bean Soup in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave before serving.
Frequently Asked Questions
Can I freeze Black Bean Soup?
Yes, this soup freezes well. Store it in airtight containers, and it can last in the freezer for up to 3 months.
What can I serve with Black Bean Soup?
This soup pairs well with rice, quinoa, or a side salad. Cornbread or tortilla chips also make great accompaniments.
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Whenever I need a little warmth and comfort in a bowl, I turn to this Black Bean Soup. It's not just a meal; it's a hug in a bowl, especially on those chilly evenings when you're craving something hearty and satisfying.
Ingredients
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the diced onion, and sauté for about 5 minutes until translucent.
- 3
Stir in the minced garlic, diced carrot, celery, and bell pepper. Cook for an additional 5-7 minutes until vegetables are tender.
- 4
Add the rinsed black beans, vegetable broth, cumin, chili powder, salt, and black pepper to the pot.
- 5
Bring the soup to a boil, then reduce heat and let it simmer for 15-20 minutes.
- 6
Use an immersion blender to blend the soup until smooth, or leave some beans whole for texture.
- 7
Stir in the lime juice and adjust seasoning if needed.
- 8
Serve hot, garnished with fresh cilantro.
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