Recipe: Easy Black Bean Soup (Vegan, Oil-Free, Plant-Based)
Check out the blog post to get a printable recipe:
Before we switched to a whole food, plant-based diet, we spent years trying to lose weight with things like portion control, calorie counting, etc. One of our favorite recipes to make while counting calories was a delicious black bean soup from one of Rocco DiSpirito’s cookbooks. It was a simple recipe and became a staple in our kitchen for several years.
When we made the switch to plant-based, I knew this recipe was one that we could pretty easily convert. Recently, we have started digging out some of our old cookbooks for inspiration, and we decided to try out our own version of the black bean soup. The original recipe was super simple because you used things like ketchup and salsa in it. We tested it out a few times and finally landed on our very own whole food, plant-based version!
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Our Best Black Bean Soup - Quick and easy!
For the full Homemade Black Bean Soup recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
Meet my go-to black bean soup! This quick black bean soup recipe is delicious, and easy to make. It’s also vegetarian and vegan when you use vegetable broth!
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Black Bean Soup (Better than Panera!)
Panera doesn't make black bean soup anymore but you can enjoy this easy copycat recipe at home! Instructions for Crockpot or top of the stove. Leave off the cheese topping and it's a delicious vegan recipe.
Get the printable recipe, nutrition information, and more tips --
Ingredients
2 tablespoons vegetable oil
2 cups onion , diced
1 cup carrots , sliced
1 cup celery, diced
1 red bell pepper, diced
4 cloves garlic, minced
45 ounces black beans, drained
30 ounces Ro*Tel diced tomatoes with chiles, do not drain
32 ounces vegetable broth
1/4 cup cilantro
1/2 teaspoon salt, more to taste
1 1/2 teaspoon cumin
3/4 teaspoon smoked paprika
1 tablespoon teaspoon oregano
1/2 lime
Optional Toppings
Cilantro
Pepper Jack Cheese, leave off to keep it vegan
Lime slices
Instructions
Stove Top
Add the oil to a stock pot.
Heat until it's shimmering then add the vegetables and garlic.
Saute until softened.
Add the beans, tomatoes, seasonings, cilantro, and broth.
Stir well and add a squeeze of lime.
Bring to a boil, turn down heat, cover, and simmer for 30 minutes, stirring occasionally.
Remove about 2 cups of the soup and add to a blender. CAREFULLY blend until smooth.
Stir back into the soup to thicken it.
Ladle into bowls and top with more cilantro, a lime slice, and Pepper Jack cheese if desired.
Slow Cooker
Add all ingredients (except optional toppings) to the slow cooker.
Cook on low for 6 to 8 hours.
Remove about 2 cups of the soup and add to a blender. CAREFULLY blend until smooth.
Stir back into the slow cooker with the remaining soup to thicken.
Serve topped with favorite toppings.
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BLACK BEAN SOUP is a vegetarian soup that's SO DARN good!
This black bean soup is a vegetarian soup recipe that's humble yet dazzling. It's layered with savory and spicy flavors, and can be made in about 30 minutes.
Black bean soup is a staple recipe in many countries around the world. There are versions from Mexico, Spain, Puerto Rico, and other countries in the Caribbean and Latin America. My recipe is heavily influenced by traditional Cuban black bean soup recipes, but of course, I've tweaked it a bit to my liking!
???? Printable Black Bean Soup Recipe:
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► TIMESTAMPS:
00:00 Intro
00:43 Dice the vegetables
02:40 Drain and rinse the black beans
03:08 Saute the veggies and simmer the soup
04:35 Blend a portion of the soup
05:49 Store or freeze the soup for the future
06:28 Garnish the soup with your favorite toppings
07:06 Taste test
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Black Bean Soup Video Recipe by Bhavna - Quick Healthy Recipes
1 cup of Black Beans contain 3.6 mg Iron and 46.4 mg Calcium. So this is the prefect recipe for your daily diet.
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RECIPE DESCRIPTION:
SERVINGS:4
Ingredients
Black beans 1 Cup (16 tbs)
Water 2 Cup (32 tbs)
Oil 2 Tablespoon
Green onion white part 10 Medium, chopped finely
Garlic 2 Clove (10 gm), minced
Homemade vegetable stock 2 Cup (32 tbs)
Salsa 1⁄2 Cup (8 tbs) (Homemade salsa used)
Refried beans 1⁄2 Cup (8 tbs)
Salt To Taste (Optional)
Pepper To Taste
FOR THE GARNISH
Tomatoes 1⁄4 Cup (4 tbs), chopped finely
Green onion leaves 4 Tablespoon, chopped finely
Sour cream 1⁄4 Cup (4 tbs) (One dollop of sour cream used per serving)
Directions
GETTING READY
1. In a pan heat water to a boil, drop a cup of black beans into it. Add salt, stir lightly and bring it to a rapid boil.
2. Turn off the stove, cover the pan and allow it to soak for 1 - 2 hours.
MAKING
3. Using a pressure cooker, boil the soaked black beans till you hear about 5 whistles of pressure release. If boiling in an open pot, boil until the black beans are tender.
4. In another pot, heat up 2 tablespoons of oil, add the minced green onion (white part only), minced garlic, stir for a couple of minutes till it is brown around the edges.
5. Add 2 cups of homemade vegetable stock (Watch earlier recipe for the list of ingredients and directions on how to prepare homemade vegetable stock).
6. Add salsa, refried beans, stir well, cover with a lid and let it boil.
7. Add the cooked black beans (along with the water in which it was cooked), stir well, cover and let it cook for 5 more minutes.
8. After 5 minutes, stir and let it simmer for another 10 to 15 minutes. (If you want your soup thicker, allow it to simmer for some more time till you get the desired consistency)
9. Add salt (only if required as the vegetable stock and the salsa already contains salt) and pepper to taste.
SERVING
10. Serve warm, garnished with a dollop of sour cream and freshly chopped tomatoes and green onions.
TIPS
If you do not have salsa on hand to use for the cooking, you can chop some onions, tomatoes, bell peppers and any other vegetables of your choice, add it to the soup as an alternate suggestion to using salsa.
Addition of salt is optional as the chef uses homemade vegetable stock and homemade salsa; both contains the required amount of salt.
Easy Vegan Black Beans Soup Recipe (Hearty Fall Soup Recipe)
Are you dreading the cold or is this chilly fall weather getting your down? Well, you can nourish your body and mind with this healthy, tasty, easy and hearty vegan soup/stew made with black beans, spinach, carrots, potatoes.. no artificial, colors, flavours..something you can feel proud of feeding your family.
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Ingredients/ Method
1-2 cups of beans ( you can cook them from scratch or use canned ones) I used raw beans and soaked them in water overnight.
If you are using 1 cup beans-4 cups of water + 1 or 1/2 cup extra for veggies
For 2 cups Beans use 8 cups of water..
- 3-4 carrots
- 2-3 potatoes
-2-3 tomatoes - I made puree out of them. also I used 1/2 tsp of dried Mango Powder (Amchur) in conjunction with tomatoes.. if you dont have amchur..add an extra tomato.
Some chopped Spinach Leaves
3-4 cloves of garlic chopped
1 red onion
2 tsp salt
Spices I used: Turmeric, Paprika, Garam masala, Amchur, seasoning pepper, 1 cinnamon stick, 1 bay leaf, 2 black Cardamom..Last 3 spices to be removed when soup is done..adjust spices quantity/level as per your preference. Go conservative and taste soup and you can add more spices if need be.
No oil is required for this recipe.
Add all the ingredients in a slowcooker and let them cook to get a tasty stew.