Easy Black Bean Soup

Black beans were up next in our bean rotation so I decided to make this soup. It’s super easy to make and pretty darn good! Our toddler loved it! I mixed hers with a little leftover tricolor quinoa to thicken it up a bit.

Easy Black Bean Soup

This recipe is from Whole Foods.com. I love Whole Foods! My hubby calls it “Whole Paycheck” because it’s a little spendy. LOL! I like the salad bar the best! Ah the cold lentil salads, California Quinoa Salad and all the other goodies offered at your fingertips. YUM! I’ll be recreating those salads next so watch for those recipes soon!

Serves 8

Cooking dried beans is low maintenance and a great value. Make sure to plan ahead and allow time for soaking the beans.

Serve with hot sauce or salsa, if you like. I served this with Habanero Sauce… A MUST HAVE ADDITION!! I keep this sauce in the fridge at all times, it’s that good. Our toddler like a little in her food too so if she can handle it, so can you!

Ingredients

1 pound dried black beans (about 2 1/2 cups), rinsed
2 medium onions, chopped
1 large red bell pepper, seeded and chopped
4 cloves garlic, finely chopped
1 tablespoon ground cumin
1 teaspoon ground chipotle pepper
2 tablespoons chopped fresh cilantro
2 tablespoons nutritional yeast
1 tablespoon fresh lime juice
1/2 ripe avocado, chopped

Method

Soak the beans overnight or 6 to 8 hours prior to cooking. Drain and rinse.

In a large pot, bring 1/2 cup water to a simmer over medium-high heat. Add onions, bell pepper and garlic and cook, stirring frequently, until onions are translucent and beginning to brown, about 10 minutes. Stir in cumin and chipotle and cook 1 minute, stirring. Add drained beans and 10 cups water. Bring soup to a boil, then lower to a simmer and cook, uncovered, for 1 1/2 to 2 hours, until beans are tender. Remove 4 cups soup and carefully purée in a blender. Return purée to pot and stir in cilantro, nutritional yeast and lime juice. Spoon into bowls for serving and garnish with avocado.

Saute onions, peppers and garlic

Add spices, beans and water, cook uncovered for 1 1/2 to 2 hours

Puree 4 cups of soup in a blender – I used my VitaMix (of course!)

Add pureed soup back into the pot – add nutritional yeast, cilantro and lime juice.

Serve with diced avocado and your hot sauce of choice!

Nutrition

Per serving: 120 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 15mg sodium, 20g total carbohydrate (7g dietary fiber, 2g sugar), 7g protein

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  1. Pingback: Citrus Black Bean Quinoa Salad | Kid Tested Firefighter Approved

  2. Molly McDaniel-Rentschler Reply

    Made this last night and it was a huge hit with the hubs. He actually said something like “$h!t, I’m becoming a vegetarian!” I spread some on a tortilla and added Cheddar cheese to make a quesadilla for our 3 1/2 year old and he devoured it! Thanks for sharing such great recipes!!

    • Yay! So glad your family enjoyed it! Thanks for your support Molly! More recipes coming your way ;-)

  3. Black Bean Soup is one of my favs. Took your basic recipe (used canned beans) and doubled the spices, added grated carrots and kale. Ummm, umm, good!

  4. Oh! and added celery, jalepeno, and fresh corn!

  5. Pingback: Cinco De Mayo – Black Bean Soup « My Blog