Black Bean Soup

Black Bean Soup

One of my favorite ways to help out my family, friends, and neighbors when they need an extra hand is to take them dinner.  It’s easy for me to do, and super helpful for those that need it.  Plus, I have had neighbors bring me dinner in the past, and it was so nice, especially just after having a baby…so I figure I should give back :).

This Black Bean Soup is my go-to recipe when I am cooking for others.  It taste fabulous, it is super simple to make, it feeds a crowd, it’s nutritious and made with wholesome ingredients, it’s great to serve to people with food sensitivities (it’s vegan, nut free, dairy free, gluten free, and peanut free), and most importantly everyone LOVES it!  I take it to get togethers all the time, and am taking it to a family party later on this month.

Black Bean Soup

I  strongly suggest, boldly recommend, highly advocate garnishing the soup with my Roasted Sweet Potato Salsa.  The salsa and the soup were just meant to be together, and it takes the soup from being good to being outrageously delicious!!!  Trust me on this one, and do it!

Black Bean Soup

Black Bean Soup
Serves 10
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 4 (15 ounce) cans black beans, drained and rinsed
  2. 2 tsp coconut oil
  3. 1 red pepper, chopped
  4. 4 carrots, peeled and chopped
  5. 2 celery stalks, chopped
  6. 1 onion, chopped
  7. 2 garlic cloves, chopped
  8. 4 cups water
  9. 2 tsp cumin
  10. 2-3 tsp salt (I like to start with 2 tsp and add as needed)
  11. 1 tsp chili powder
  12. Juice of 1 lemon
Instructions
  1. In a large pot melt the coconut oil and add the pepper, onion, carrots, celery, and garlic
  2. Saute until vegetables are tender crisp (add 1-2 Tbsp of water if needed to the pot)
  3. Add cooked vegetables, 4 cups water, and half of the beans to a blender
  4. Blend until smooth and return content to the large pot
  5. Add the remaining beans, cumin, salt, chili powder, and lemon juice to the pot
  6. Allow to simmer for 20-30 minutes
  7. Garnish with Roasted Sweet Potato Salsa (link above) and serve
Nutritional Information (for soup only)
  1. Calories: 144 Fat: 1 gram Carbs: 25 grams Protein: 8 grams
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Black Bean Soup

5 thoughts on “Black Bean Soup

    • Ahhh, I am glad we aren’t at 30 degrees right now (but our time will come, unfortunately), but yes, this soup is perfect for cold weather 🙂

  1. Pingback: 10 Gluten-Free and Vegan Soup Recipes

  2. so good! I made it this afternoon and just had two bowls of it. Didn’t make the roasted sweet potato salsa, but it was tasty with some garden fresh salsa in it. I’ll do your salsa next time because, yes…it does look like they were made for each other.
    This is a repeat, for sure.

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