Black Bean Soup

A hearty & healthy vegan Black Bean soup that is quick and easy to make, and can be easily modified if you are missing any of the spices. This makes about 6-8 servings of soup, but it can also be halved. We like to make the large back to have lunch leftovers for the week; store leftovers for about 4-5 days in sealed containers in the refrigerator.

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Ingredients

3 cups Dried Black Beans, rinsed and soaked overnight (or 4 15-oz cans of black beans, drained and rinsed)
1 Large Onion, chopped
3 or 4 Carrots, chopped
2 or 3 Stalks of celery, chopped
1 Red Bell Pepper, chopped
1 15-oz can Diced Tomatoes
1 Tablespoon Garlic, minced
2 teaspoons ground cumin
2 teaspoons salt (or to taste)
2 teaspoons Italian Seasoning
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon Red Pepper Flakes
¼ teaspoon Smoked Paprika
¼ teaspoon Pepper & More (or Black Pepper)
¼ teaspoon Chili Powder
1 Bay Leaf
32 ounces Vegetable Broth
2 cups water (or you can use additional broth instead)
2 Tablespoons Fresh squeezed lemon or lime (about ½ a lemon or a whole lime)
2 Tablespoons Cilantro, chopped (optional)

Instructions

If using dried beans:

Soak the beans overnight or about 8-12 hours.
Discard the water, and rinse the beans.

Instant Pot

Add all the ingredients except the fresh cilantro and lemon juice to a 6 quart Instant pot.
Set on Soup setting and allow to cook through the cycle (30 minutes).
After steam has released from the Instant Pot (either naturally after enough time has passed on the warm setting or by being released manually), remove the bay leaf.
At this point, you can either keep the beans whole or puree using an immersion blender or traditional blender. If using an immersion blender, blend a portion of the soup directly in the pot until desired texture is reached. If using a blender, transfer about 4 cups of the soup to the blender, securely fasten the lid, and blend until smooth. Return the pureed soup to the pot.
Stir in the lemon (or lime) juice and fresh cilantro. Taste the soup and season with additional salt and pepper, if needed. Serve.

Slow Cooker

Add all the ingredients except the fresh cilantro and lemon juice to a 6 quart Crock Pot
Cook on low for about 8 hours or until the beans are tender. Remove the bay leaf.
At this point, you can either keep the beans whole or puree using an immersion blender or traditional blender. If using an immersion blender, blend a portion of the soup directly in the pot until desired texture is reached. If using a blender, transfer about 4 cups of the soup to the blender, securely fasten the lid, and blend until smooth. Return the pureed soup to the pot.
Stir in the lemon (or lime) juice and fresh cilantro. Taste the soup and season with additional salt and pepper, if needed. Serve.

Stove Top

Heat 2 Tablespoons Oil (i.e., Olive Oil) in a large Dutch oven or soup pot over medium heat. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are soft (about 10-15 minutes)
Stir in the spices, except for the lemon (or lime juice) and fresh cilantro.
Pour in the beans, broth, and water (if using). Cover and bring to a simmer over medium-high heat. Cook, reducing the heat as needed to maintain a gentle simmer for about 2.5-3 hours (or until the beans are tender).
At this point, you can either keep the beans whole or puree using an immersion blender or traditional blender. If using an immersion blender, blend a portion of the soup directly in the pot until desired texture is reached. If using a blender, transfer about 4 cups of the soup to the blender, securely fasten the lid, and blend until smooth. Return the pureed soup to the pot.
Stir in the lemon (or lime) juice and fresh cilantro.
Taste the soup and season with additional salt and pepper, if needed.

Keyword Black Bean, Soup, Vegan

Tried this recipe?Let us know how it was!