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
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
This is definitely soup weather and I love your version 🙂
Thanks! 🙂
Sounds perfect for this cool weather. All I want right now is a nice warm bowl of soup!
With some warm, fresh-from-the-oven bread….yum!
I normally shy away from healthy soups (bring on all that is rich and creamy!), but this sounds fantastic!
Girl, you are preachin’ to the choir. I am all about the creamy, cheesy soups! But this really hit the spot the other day.
Great pics gurl! I have never made a black bean soup. I was going to for the blog of course, I think instead of coming up with my own recipe, I might follow yours! I will give you alllll the credit of course! Boom!
Boom! Go for it! And thanks for the pic comment, I got a new camera, first post using it 🙂
PS, you might like it a little spicier than I do, so feel free to experiment where that is concerned! 🙂
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! 😉
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!!
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!
Gorgeous pics, and this soup looks divine given the cold weather we’ve had lately!