30-Minute Black Bean Soup Recipe

07 Feb 2021

30-Minute Black Bean Soup Recipe

Today you're going to learn how to make vegetarian black bean soup.

This easy to make black bean soup is full of protein and fiber, and is so healthy and nutritious.

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Here's the list of what I cover in this video.

First, to make this hearty black bean soup you can use canned beans, which is convenient and good option when you're in a hurry. But you can cook your own dry beans as well, which is better in taste and definitely more healthier.

Next, you can see step by step recipe, which is so simple to follow.

If you want to make this recipe into a vegetarian black bean soup, just use vegetable stock, instead the chicken stock I use here.

Serve this soup with your favorite topping, or just eat it as it is.

I recommend three ways to eat this soup. First, with spoonful of Greek yogurt and quick blender salsa. Quick blender salsa is so easy to make, and you'll see a simple 2-minute recipe. For this simple salsa you'll need: 1 can whole peeled tomatoes, 1/2 red onion, 1 clove garlic, 1/2 red chili, 1/2 tsp ground cumin, pinch of salt and black pepper, 2 tbsp lime juice, 1/2 cup fresh parsley. Using a hand blender, blend all the ingredients until smooth.

My second suggestion is to serve this soup with some diced avocado, and lastly, with grated white cheddar cheese.


1 large onion, chopped
1 medium carrot, finely chopped
2 celery stalks, finely chopped
5 cloves garlic, minced
1 tbsp ground cumin
1 tsp red pepper flakes
1/2 tsp cayenne pepper
5 cups chicken or vegetable stock
4 cans (15 oz each) black beans
2 bay leaves
salt and black pepper, to taste
juice of half a lime

Heat olive oil in a large pot, over medium-high heat. Add the onions, carrots and celery, and saute for 10 minutes, until softened and slightly browned.

Add the garlic, ground cumin, red pepper flakes and cayenne pepper, and cook, stirring, for another minute, until fragrant.

Pour in chicken or vegetable stock, add black beans and bay leaves, and stir to combine. Bring to a boil, lower the heat, cover and simmer for 30 minutes.

Remove the lid, mash the soup using a potato masher or blend it with hand blender. Blend part of the soup, leave one half or one third of the soup with whole vegetables.

Serve with Greek yogurt and quick blender salsa, or top with diced avocado, or grated white cheddar cheese.


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