It’s been almost 4 years since I first posted my Vegan Black Bean Soup recipe! Some things haven’t changed—I still love this soup! Thankfully my photos have improved, and I’ve improved the recipe too! Time for a refresh. Here’s a look back at that old post….
I love black bean soup! I think I try it almost every time I see it on a menu. My favorite was the soup that I had in the Dominican Republic in 2008…yes, 4 years later and I still remember how delicious it was! I’m not sure if it was the soup itself, or the amazing restaurant my husband took me too—Meson de la Cava—literally a restaurant in a little cave along the shores of Santo Domingo—can you tell that I want to go back?
This soup whips up in just a few minutes. It is so simple. Just easy, quick ingredients. Simmer them in a pot. Blend with an immersion blender. Serve with rice and avocados. For a fancy night—throw some diced mangoes on top too!
My kids love this soup—they can eat bowl after bowl of it. Irving texts me from work as he eats the leftovers to tell me how good it is. You need this soup in your repertoire because it feels great to make a meal that your family LOVES!
Even though soup is warm and cozy, the fresh flavors of avocado, mango and cilantro make it feel like summer! It’s the perfect crossover. Make my Vegan Black Bean Soup this week! Take a picture and post it to your fave social media, and tag it with #frieddandelions. Can’t wait to see what you make!