This Vegan Black Bean soup is a one pot wonder! 6 staple ingredients and just 30 minutes of cooking—couldn’t be easier! {PIN THIS RECIPE NOW!!!}
Vegan Black Bean Soup
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!
A Soup Your Whole Family Will Love
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!
A Soup for all Seasons!
Even though soup is warm and cozy, the fresh flavors of avocado, mango and cilantro make it feel like it could be 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!
Black Bean Soup
Ingredients
- 1 teaspoon neutral oil
- 1 onion, diced
- 6 big cloves of garlic, minced
- 1 jalapeño (optional)
- 3 cans of black beans (about 4 cups after cooking if using dried beans)
- 1 teaspoon cumin
- 2 teaspoon salt
- 2 bay leaves
- 2 teaspoons worcestershire sauce (choose a vegan one)
- 4 cup water
Serve with:
- avocados
- cilantro
- mangoes
- rice
Instructions
- Heat the oil over medium-low heat in a large pot.
- Add the onion and let it brown about 5 minutes.
- Add the jalapeño and let it continue to brown for a couple of minutes
- Add the garlic and stir it in well.
- Add the beans, cumin, salt, bay leaves, and worcestershire sauce and mix well.
- Add the water and bring to a boil.
- Reduce to a simmer and allow to simmer for about 15 minutes to let the flavors meld.
- Blend completely using an immersion blender. Alternately, carefully transfer in batches to a blender and blend until smooth.
- Serve and enjoy!
Notes
Don’t forget to pin this recipe!
