How to Make Vegan Black Bean Soup | Soup Recipe | Allrecipes.com
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This video shows you how to make a thick, zesty black bean soup that's totally vegan. It's such a tasty way to eat healthy! Black beans and tomatoes simmer in a hearty vegetable broth with corn, carrots, onions, and celery, spiced with chili powder and ground cumin. Crumble tortilla chips over the top if you like.
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Cuban-Style Black Beans | Black Bean Soup | Anitas Delights
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Learn how to make authentic Cuban black beans infused with delicious Latin flavors. Enjoy as a soup or over white rice!
Don’t forget to check out my website for the complete written recipe!
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Vegetarian Black Bean Soup Recipe | Rockin Robin Cooks
Try my creamy vegetarian black bean soup. It has texture by leaving the potato, corn and some beans whole.
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Tools Used In Video:
▶︎ Stainless Steel Wide Slotted Ladle
▶︎ Global 8 inch Chef Knife
▶︎ Immersion Blender
▶︎ Citrus Press
▶︎ Blade Saver For Knives
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This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
Black Bean Soup Recipe
Ingredients:
2 cans (15 oz. ) Black Beans, drained and rinsed, reserve 1 cup
1 tomato, chopped
½ yellow organic onion, finely chopped
1 organic celery stalk, chopped
2 tsp. Olive oil
1 gold organic potato, peeled and cubed
2 ½ cups vegetable broth
1 jalapeno, diced
1 ¼ tsp. Ground cumin
¾ tsp. Marjoram
¾ tsp. Chipotle or ancho chile powder
½ a lime, juiced about 2 tsp.
1 small bunch of basil, chopped
1 small bunch of fresh parsley, chopped
½ to 1 cup whole kernel organic corn
½ cup full fat coconut milk
¼ cup green onion, chopped for garnish, or parsley
Directions:
Heat a frying pan over medium heat and when it gets hot, add the olive oil to the pan. Once the oil is hot add the onion, celery, and jalapeno pepper. Saute this for about 10 minutes stirring frequently.
Place the potato into a sauce pan and cover them with water. Bring to a boil and then cook them for about 8 to 10 minutes or until they get soft.
To a stockpot add the following ingredients: the beans (all but the 1 cup), vegetable broth, tomato, ground cumin, ancho chile powder, marjoram, lime juice, basil, and parsley and stir.
When the onion/celery mixture is done add it to the stockpot. Stir to combine and bring the soup to a boil. Cover and simmer for 10 minutes.
Turn off the heat and bring out the immersion blender or even a regular blender will work. Just be sure to let the soup cool for 10 minutes before blending to prevent any injuries.
If you are using an immersion blender, tip the pan so the soup goes to one side making it deeper if needed. Blend until smooth.
Add the coconut milk and turn the temperature to medium to heat the soup and dissolve any coconut solids that need to melt.
Now add the corn, potatoes and the 1 cup of beans we reserved. Stir until hot and serve with a garnish of chopped green onion if desired.
Thanks for watching and sharing!
Rockin Robin
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Best Bean Soup Recipe ...easy and delicious
This is my favorite bean soup recipe. It's super tasty and easy to make; especially if you're a kid...kids love beans right? I generally use cannellini and black beans in this recipe, but you can use whatever beans you want. Sometimes I use great northern beans instead of cannellini. Ham or sausage is great in bean soup, too, and it doesn't have to be a lot; just a little meat adds great flavor to bean soup. If going meat free, be sure to add lots of spice and maybe an extra veggie or two...beans need all the excitement they can get.
A printable copy of this recipe can be found at
Give this Bean Soup Recipe a try and let me know what you think!
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Bean Soup Recipe Ingredients:
2 15oz cans CANNELLINI BEANS
1 15oz can BLACK BEANS
2 medium sized ONIONS chopped
4-5 cloves GARLIC finely chopped
some leftover SAUSAGE or HAM (cooked)
32 oz BROTH (or ½ water ½ broth)
a little HALF AND HALF if you want
1 tsp CHIPOTLE POWDER
(or use some other kinda heat)
SALT and PEPPER to taste
chopped PARSLEY if you want
Bean Soup Recipe Directions:
Heat 1 to 2 Tbsp of oil in a soup pot.
Add the onion and garlic and saute for several minutes.
If you've got fresh chili or jalapeno peppers, dice and add a little of that, too...if you want.
Add seasoning. I use salt, pepper, and chipotle powder in this recipe. Chipotle is awesome in bean soup. It adds great flavor
and a little heat. Don't have chipotle powder? Add chili powder or chili/garlic paste instead, or anything you like, soup is all about
improvising.
Cook the spices and onions together for a few minutes and then add broth (meat or veggie broth, whatever, dude).
Toss in a bay leaf and bring the pot to a bubble.
Add in beans. I like to use a mix of cannellini and black beans.
If you have some sausage or ham on hand, chop and toss a little into the soup.
Reduce the heat down to a low simmer, cover and let cook 30-45 minutes.
After simmering, remove the bay leaf.
Use a hand blender to blend the soup to desired consistency.
I like to add a little half and half for added creaminess; not a lot, just a little does the trick, around ½ a cup.
Turn off the heat and stir in a little chopped parsley or cilantro, and that's it!
If you can make it a day ahead, all the better; soup only gets tastier with time!
Hope you love it!
Give Bean Soup recipe a try and let me know what you think, and bon appétit.
Your Call by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:
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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!
Thanks for watching! If you enjoyed this video, we’ve got lots more. Visit our YouTube Channel at to see them and Subscribe to keep up to date with new video uploads. - Joanne and Adam
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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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