Share

This is a healthy Vegetarian Black Bean Soup is made from scratch and can feed a family of four for less than 10 dollars. You can make it as spicier or milder as you wish. 

Serve this with tortilla, cornbread, avocado and a dab of sour cream or plain yogurt.

Or if you have kids, top it with melted cheese!! Yum.

Another thing about this recipe is that you can make it on your stove-top or in your slow cooker making it versatile for either a weeknight meal or weekday meal.

It’s a super filling soup too because it is packed full of feel good fiber and vegetables.

I hope you enjoy!

BLACK BEAN SOUP IS IT HEALTHY

Depends on how you make it I guess. However, this recipe is very healthy

Black beans have tons of nutrience and are packed full of fiber. Add all the vegetables that I have to this soup and it becomes VERY HEALTHY!

BLACK BEAN SOUP WITH CANNED BEANS

Cuts down on the prep and cooking time by half

BLACK BEAN SOUP WITH DRIED BEANS

Be sure to soak the dried beans overnight in water

Then the day of cooking, cover the beans with water and boil on medium low for 35 minutes prior to adding to the soup.

If your serving this to adults, I recommend serving with a fresh sliced avocado as well.

If your serving this to kids, I recommend melting cheese overtop of this soup.

HOW TO MAKE BLACK BEAN SOUP

Start with all your vegetables and dice them finely, fine enough to make a soup

1. Using a large pot or Dutch oven heat oil on low to medium heat. Add diced zucchini, onion, carrots and salt. Let the vegetables soften for about 15 minutes on low to medium heat. Stir often.
2. Add the garlic and the spices (cumin and red pepper flakes, cilantro) and cook for another 2-3minutesstirring often.
3. Add the vegetable broth and black beans and raise the temperature to medium/high heat.
4. Once simmering reduce heat and continue cooking for another 30 minutes.
5. Take about half of the finished soup (4 cups) and place in a blender and blend until smooth. Be
6. careful as the soup is hot and you may want to let it cool down first before blending or take 4 cups out and let that
7. portion cool down before blending. Add blended soup back to the rest of the pot and mix well.
8. Serve with a squeeze of lime and your favorite garnish. Enjoy!

SPICES FOR BLACK BEAN SOUP

1. Cumin
2. Red pepper flakes (less if you want less heat)
3. Salt and pepper to taste

I am so thrilled you are reading one of my recipes, if you made this recipe I’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Vegetarian Black Bean Soup

Yield: 6

Cook Time: 1 hour

Total Time: 1 hour

A healthy soup the whole family can enjoy!

Print

Ingredients

• 2 Tablespoons olive oil
• 2 Medium yellow onions
• 6 Garlic cloves (minced or pressed)
• 1 Cup of carrots (sliced)
• 1 Medium zucchini (sliced into ¼ inch chunks)
• 1 Yellow pepper (orange
• and red peppers work well too, sliced into ¼ inch chunks)
• ¼ Cup cilantro (chopped)
• 4 Teaspoons ground cumin
• ½ Teaspoon red pepper flakes (less if you want less heat)
• 4 Cans of black beans (15 ounce cans/ or 7
• 8 cups of pre cooked black beans)
• 4 Cups vegetable broth
• Salt and pepper to taste
• 1 Lime (Juiced)

Instructions

1. Using a large pot or Dutch oven heat oil on low to medium heat. Add diced zucchini, onion, carrots and salt. Let the vegetables soften for about 15 minutes on low to medium heat. Stir often.
2. Add the garlic and the spices (cumin and red pepper flakes, cilantro) and cook for another 2-3minutesstirring often.
3. Add the vegetable broth and black beans and raise the temperature to medium/high heat.
4. Once simmering reduce heat and continue cooking for another 30 minutes.
5. Take about half of the finished soup (4 cups) and place in a blender and blend until smooth. Be
6. careful as the soup is hot and you may want to let it cool down first before blending or take 4 cups out and let that
7. portion cool down before blending. Add blended soup back to the rest of the pot and mix well.
8. Serve with a squeeze of lime and your favorite garnish. Enjoy!

Notes

The red pepper flakes can be hot so depending on your taste for “spicy” you can easily makethis hotter ormilder. The ½ teaspoon is just above mild but certainly not too hot for most.

Be careful when blending to make sure the soup Is not to hot you can take out the 4 cups and let it cool before blending or just be more conscious of the hot soup.

You can add different vegetables, or change a yellow pepper to a red, orange, and green. Feel free to experiment.

Garnishing with some extra cilantro, tortilla chips, or sour cream/plain yogurt and a squeeze of lime work well. This is mostly plant based and you can use plant based sour cream or yogurt to garnish as well. Enjoy

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 516mgCarbohydrates: 41gFiber: 13gSugar: 5gProtein: 13g

These calculations are based off Nutritionix

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest