Black Bean Soup
I look forward to making homemade soups and stews when the weather gets cold. This black bean soup is hearty, super high in fiber, and inexpensive to make. It’s also vegan and vegetarian. Try it topped with avocado, sour cream or Greek yogurt and fresh chopped herbs, like cilantro or chives. You might also like this Crock Pot Chicken and Black Bean Soup, Vegetarian Black Bean Chili, or these Quick Cuban Black Beans.
Black Bean Soup Ingredients
I pack in extra flavor in this black bean soup by adding the veggies twice. Whole vegetables simmer with the beans, and chopped ones get sauteed separately before going in the pot.
Beans: Simmer the dry black beans with red bell pepper, onion, garlic, and bay leaves in water. Sautéed Vegetables: Onion, red bell pepper, carrots, parsley, and garlic cook together and then go in the soup. Vinegar: If you don’t have red wine vinegar, apple cider or white wine vinegar will work. Wine: Use any dry white wine, like chardonnay or pinot grigio. If you don’t like cooking with wine, omit it. Seasoning: Ground cumin, oregano, salt, pepper, and chicken bouillon. For vegetarian black bean soup, use vegetable bouillon. If you prefer to skip the bouillon, you can use chicken broth or vegetable broth in it’s place. Toppings: Top your soup with any combo of avocado, sour cream, Greek yogurt, red onions, scallions, chives, tortilla chips, and/or cilantro.
How to make black bean soup from scratch?
Black Bean Soup Storage Tips
I’ve been getting a lot of requests for make-ahead freezer meals, so I’ve added a label to the recipes on my site that I think would freeze well. You can find them under “Freezer Meals”. This black bean soup recipe is perfect for meal prep. Freezing meals in individual portions to use throughout the month for lunch or dinner is a great way to save time and money. Pour the soup into quart-size freezer bags or an airtight container and freeze for up to three months. To reheat, thaw overnight and warm on the stove or in the microwave. This will last in the fridge for 5 days.
Is black bean soup good for you?
Legumes, such as black beans, are an amazing source of fiber. One serving of this homemade black bean soup is a little over 10 grams of fiber. It’s also rich in protein and iron and low in calories and fat. Black beans provide you with vitamins and minerals such as Vitamin A, Vitamin C, Calcium, Folate, Magnesium, Iron and Potassium. How To Make this Soup with Canned Beans
Skip the first 4 ingredients – dried beans to garlic, and replace dried beans with 4 15-ounce cans black beans. Begin at step 3 and cook in a large heavy pot. Step 4 add the cans of beans and 4 cups of water. Follow the remaining steps the same. Makes 9 cups.
How do I thicken black bean soup?
I like my black bean soup soupier, but if you prefer it thicker, there are a couple of things you can do. If your soup is watery, you can simmer it uncovered for longer so some of the broth evaporates. You can also blend it for longer – blending is a great way to thicken soups without adding cream.
More Soup Recipes You’ll Love:
Turmeric Roasted Sweet Potato and Macadamia Soup Creamy Sausage and Potato Soup Spaghetti and Meatball Soup Pressure Cooker Smoked Turkey Black Bean Soup Lentil Soup with Butternut and Kale
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