September 30, 2023 27 Comments
This vegetarian black bean recipe should be printed and placed in your favorite recipe spot.
I love black beans. I put them in black bean brownie mix and make Copycat Chipotle Black Beans.
The reason they are so fun to work with is that they are quite gentle. Obviously, if they tasted too pretty, they wouldn’t work in a brownie mix.
Canned black beans are cheap and if you can find the low sodium version – then use it. Draining and rinsing the beans will help get rid of the salt they are stored in. I’m not sure why the manufacturers do this (maybe to give them some flavor).
If you have time to cook your beans, do it! I never seem to have time to make a batch.
But, when making soup, bland can be bad. This soup uses a coating of flavors to make it delicious so you don’t end up using this concoction to grout your tiles.
Yes, this is more than just throwing a can in a blender, but my whole family ate this without complaint (and it happens to be a crowd pleaser, even though it looks like slime).
The first step is to chop several onions, celery and slice a carrot. I made this very quickly in my food processor (please buy one) and it took me no time at all.
Layers of flavor build on this first set of ingredients slowly releasing their juices. Add garlic and cumin to it and then the beans and vegetable stock.
Finally, simmer it for 30 minutes. The flavors will come together and you will get a delicious soup! This should not turn out too thick or sticky (but if it is, feel free to add more vegetable stock).
I eat it with some sour cream because I’m not vegan and some slices of avocado. I season it with hot sauce because I can never get enough of hot sauce.
Do you make black bean soup? What do you add?
Vegetarian Black Bean Soup Recipe
Makes 10 cups
2 tablespoons of extra virgin olive oil
2 medium onions, finely chopped
3 celery stalks, chopped
1 large carrot, peeled and thinly sliced
6 cloves garlic, finely chopped
4 teaspoons ground cumin
4 (15-ounce) cans black beans, drained and rinsed
4 cups vegetable stock (or chicken stock)
½ lime, juice
Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions, celery and carrot and cook for 10 minutes until softened. Add the garlic and cumin and sauté for 1 minute. Add the beans and vegetable stock and bring to a boil. Reduce to a simmer and cook for 30 minutes to combine the flavors. Take out 4 cups of soup and puree in a blender. Add it back to the pot and add the lime juice and adjust the flavors. Serve immediately or refrigerate for up to seven days.
For a mug = 177 calories, 5.4 gr Fat, 0.7 g saturated fat, 22.4. G carbohydrates, 2.2 gr sugar, 9.8 gr protein, 6.8 gr fiber, 400 mg sodium, 2 Green, 1 Purple, 1 Blue WW SmartPt
Point values are calculated by Snack Girl and are provided for informational purposes only. See all girl snack recipes