Whether you are abstaining from meat for lent, enjoying a meatless Monday or just love black bean soup! This vegetarian variety is so delicious and so filling that you will never miss the meat.
And because it is so full of protein, fiber and flavor it is a whole meal in one bowl!
I went simple and garnished it with sour cream and spicy salsa because that is what I had in my fridge. But you could go for the works with cheddar cheese, green onions, avocado and cilantro.
Our family had the black bean soup with this naan bread. It is perfectly delicious for soaking up the last of the black bean soup in the bowl!
Black Bean Soup, serves 6
1 lb dried black beans
1 Tbs butter
1 yellow onion, finely diced
3 large carrots, peeled and diced
3 large stalks celery, diced
2 cloves garlic, minced
2 cups water
1 Tbs Chili powder
1 Tbs Cumin
Cayenne to taste
Rinse and drain the black beans and put them in a large bowl. Cover them in water and let them soak a minimum of 6 hours and up to overnight.
Rinse the beans that have been soaking.
Put the rinsed, soaked beans in a large pot and cover them with water.
Bring them to a low boil and skim the foam off of the top of the surface of the bean water.
When the foam has been skimmed off, put the lid on the beans and turn the heat to low.
Simmer the beans for about 45 minutes, or until the beans are just tender.
Drain the beans of half of their cooking liquid and set aside.
In another large pot, melt the butter.
Add the onions, carrots and celery and garlic and sprinkle with kosher salt and sweat until tender, about 5-8 minutes.
Add the beans and cooking liquid to the vegetables.
Add 2 cups of water and simmer everything together for about 10 minutes. Add the chili powder and cumin and season to taste with cayenne and kosher salt.
Remove the soup from the heat and puree the soup partially with an immersion blender. (Alternatively puree about ½ the soup in a blender and mix it back into the soup.) I like it to be creamy, but not too smooth- like still with texture- but you decide what you like best!)
Adjust the seasoning.
Garnish a hot bowl with sour cream and a little spicy salsa, or whatever you please!Print Recipe
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oh my goodness, this sounds amazing just as-is! i could bathe in this 🙂
I dont generally eat meat anyway, and i gave up dairy for lent, so these black beans (I’ll sub evoo for butter) look amazing!!!!! I’m going to go soak some beans now and have this for dinner tonight. thanks!
Black Bean Soup is something I get at Panera ALL the time! now I can make my own!!! thanks for sharing Heather!
I made a similar soup a couple of years ago, but never posted it. Not sure why because it’s so simple and good
I want this for lunch!
So, so beautiful. You photographed this soup gorgeously. What a perfect meal for those of us trying to get back on track after a weekend free-for-all 🙂
This looks delicious – love the pic of the rinsed beans! We eat a lot of veggie/bean soup in our house – easy way to get kids to eat goodness!
I love black bean soup. This looks perfect for the blustery day we are having!
My 6 year old could eat black beans, morning, noon, and night! This healthy, one pot meal would be a winner in my house. Love the pics, Heather!
This is a great way to still get all the needed nutrition and protein without meat. Looks delicious and cozy for a cool February day!
I love black bean soup….. and I actually found some at the store recently. Perfect!
I love black beans, and I know I would enjoy this soup so much. Wonderful recipe, Heather! Thanks for sharing! You have a great blog and I’m glad to have found you.
Such a hearty + healthy soup recipe. LOVE the polka dot bowls 🙂
Yummy! I just love black bean soup. That is all! Thanks Heather.
Anything in a bowl that cute has got to taste great!!!
I am in soup mode and this sounds great! I’ve looked for a long time to find an easy and flavorful black bean soup. This sounds great!
Looks great, HC.