Meet my favourite black bean soup! It takes benefit of canned black beans and comes collectively rapidly. Nevertheless the soup tastes remarkably fresh thanks to the carrots, celery and garlic.
Cumin and a little bit of sherry vinegar (or lime juice) add a Cuban flair that will take it in excess of the prime. This lightly creamy black bean soup is packed with taste.
This homemade soup is a million instances greater than the keep-bought variety. Study the feedback if you don’t feel me just yet!
How to Make The Very best Black Bean Soup
A couple of notes and tips just before you get commenced:
You don’t need a long list of substances for complicated flavor. Fundamental, fresh aromatics like onion, carrots and celery make all the variation. Just cook them until they’re great and tender.
Briefly saut the cumin, garlic and red pepper flakes to enhance their flavor. Then, include the remaining components and gently simmer until the beans are tender and the flavors have melded.
To obtain the ideal soup texture, pure a portion of the soup in the blender until finally it’s super creamy. Then stir it back into the pot. Ta da! Now you have black bean soup with tender beans and a lightly creamy consistency, no cream necessary.
Black Bean Soup Storage Guidelines
I should mention that this recipe can make really a lot of soup. Leftovers will preserve nicely for four to five days, so it’s excellent for weekday lunches.
You can also freeze this soup. I always freeze my soup in pint-sized mason jars, leaving area for growth at the prime and waiting to screw on the lids until the soup has entirely frozen. Then I just defrost it later on.
Slow Cooker Black Bean Soup
Rumor has it that this black bean soup turns out properly in a slow cooker (Erin stated she “basically just put it all in the crock at the exact same time and slow cooked it for about 6 hours”). If you give that a try out, will you please let me know how it turns out?
Please let me know how this soup turns out for you in the feedback! I’m always so keen for your feedback and hope my recipes flip out wonderfully for you.
Craving much more hearty vegetarian soups? Don’t miss the following soup recipes on Cookie and Kate:
View How to Make Black Bean Soup
Spicy Black Bean Soup
four.eight from 228 critiques
This healthier black bean soup recipe is effortless to make with canned beans. Thanks to some simple aromatics and Cuban spices, it’s incredibly flavorful and delicious. This soup is naturally vegan, vegetarian and gluten free of charge. The recipe yields really a bit of soup (6 to eight servings)—it is very easily halved, or you can freeze the leftovers.