Black Bean Soup
This vegan black bean soup is a healthy and hearty side dish or appetizer that's easy to love. It’s packed with plant-based protein and fiber, and is simple to make in just 30 minutes!
Servings: 6 to 8 servings
Calories: 602kcal
Ingredients
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- ½ of a jalapeno, seeded and minced
- 1 tablespoon of vegetable oil
- 1 tablespoon of cumin
- 1 teaspoon of oregano
- 1 bay leaf
- 4 ½ cups of rich vegetable broth
- 6 (15-ounce) cans of black beans, drained and rinsed
- Salt, to taste
Optional Garnishes:
- Minced cilantro
- Diced red onion
- Hot sauce
- Squeeze of lime juice
Instructions
- In a large pot and over medium-high heat, heat the oil. Add the onion, garlic, and jalapeno and saute until onions are tender and translucent.
- Add cumin, oregano, and bay leaf and cook for two more minutes.
- Add vegetable broth and black beans and cook on medium heat for 15 minutes.
- Remove from heat and remove the bay leaf.
- Using an immersion blender or a blender (working in batches), puree the soup to desired consistency.
Notes
- To thicken the soup: If you prefer the soup to be very thick and creamy, blend ¾ of the batch. We prefer the soup to have some whole beans and peppers for more texture, so we only blend half of the batch.
- If you don’t have an immersion blender: Blend the soup in a regular blender in batches, then stir it back into the pot.
- Substitute dried black beans: To make black bean soup with dried black beans, boil 3 cups of beans in 4 cups of water until they’re tender (1 to 1 ½ hours), then make the soup as normal.
Nutrition
Calories: 602kcal | Carbohydrates: 105g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 719mg | Potassium: 1561mg | Fiber: 38g | Sugar: 2g | Vitamin A: 478IU | Vitamin C: 3mg | Calcium: 136mg | Iron: 10mg
