Black Bean Soup

When I had my first year anniversary, I asked everyone what you would like to see more of in the next year. While a lot of you said that you wanted more desserts and baked goods (I think I have already made good on that promise, no?), there were a lot of you who also wanted to see more healthy meals – especially soups – that could be frozen and reheated for quick and easy weeknight dinners. This black bean soup is a response to that request.

This is a healthy soup I can get behind. Yes, it’s vegan. It’s also dairy-free, gluten-free and low in fat. But that doesn’t mean we have sacrificed any flavor (you know I would never ask that of you!). It’s really just a bonus that this soup freezes well, making it perfect for reheating during the week. Serve it on its own, or alongside some cornbread for a truly comforting cold-weather meal.

{And since the soup is so good for you, that means you can have extra cornbread…right?)

Recipe adapted from Whole Foods.

Black Bean Soup
Yield: 6-8 servings
  • 1 pound dried black beans
  • 2 medium onions, chopped
  • 6 cloves garlic, chopped
  • 1 large red bell pepper, seeded and chopped
  • ½ tablespoon olive oil
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 2 quarts vegetable stock
  • 2 bay leaves
  • 2 tablespoons nutritional yeast
  • Juice of 1 lime
  • Salt to taste
  • Optional garnishes: Diced avocado; sour cream or yogurt; salsa
  1. Place the beans in a bowl and cover with water. Allow to soak 6-8 hours or overnight. Drain and rinse prior to cooking.
  2. In a large dutch oven, heat olive oil over medium-high heat. Add the onions, garlic and red pepper, sauteing until onions are translucent and just beginning to turn brown. Add cumin and chili powder, stirring to combine.
  3. Add the beans, vegetable stock and bay leaves. Bring to a boil, the lower to a simmer and cook, uncovered, for 1½ to 2 hours, until beans are tender.
  4. Remove bay leaves. Place 4 cups of the soup in a blender, pureeing until until mostly smooth. Return to the pot with the remaining soup, and add nutritional yeast and lime juice. Salt to taste. (Add a bit more chili powder if you would like more spice.) Serve warm with optional garnishes.
  5. Will keep, covered, in the refrigerator for 4 days or in the freezer for 3 months.
Nutritional yeast - a popular substitute for cheese among vegans that is full of protein and B-complex vitamins - can be found in health food stores or specialty/natural food stores (such as Whole Foods).



    • Stephie says

      Girl, you are preachin’ to the choir. I am all about the creamy, cheesy soups! But this really hit the spot the other day.

  1. says

    Stephie, this soup is at the top of my to-do list!! I have a big grocery store trip coming up after work today, and black beans are on the list. Soup is my shiz and I’ve never made a black bean soup, so this is perfecto. Cornbread….avocado….salsa….I love you more and more every day! 😉

  2. says

    I have been fighting a cold all week and now all I can think about is how good some of your black bean soup would feel on my throat. Extra cornbread, please. Super saucy photos too!!

  3. says

    This soup is FABULOUS! I swear I don’t normally like soups but for some reason this fall I have been craving them like crazy. This looks soooo yummy w/the fresh avocado :) And I love your ingredient pic, the colors are gorgeous!

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