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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

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Servings: 6

Ingredients 

  • 1 pound dried black beans
  • 2 medium onions chopped
  • 6 cloves garlic chopped
  • 1 large red bell pepper seeded and chopped
  • 1/2 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

Instructions

  • Place the beans in a bowl and cover with water. Allow to soak 6-8 hours or overnight. Drain and rinse prior to cooking.
  • 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.
  • Add the beans, vegetable stock and bay leaves. Bring to a boil, the lower to a simmer and cook, uncovered, for 1 1/2 to 2 hours, until beans are tender.
  • 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.
  • Will keep, covered, in the refrigerator for 4 days or in the freezer for 3 months.

Notes

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).

 

13 Comments

    1. 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. 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. 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. 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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