Black Bean Vegetable Soup could be served up any time of year! This dish is packed with plant-based protein, vitamins, and nutrients. Optionally, serve this soup over rice or with crispy tortillas and top with lime juice, avocado slices, and minced cilantro.

Optionally, you can soak your own black beans (instead of buying them in a can), in which we recommend using a whole pound for your soup.

Ingredients

Black Bean Vegetable Soup

• 2 (15 oz) cans of black beans, drained and rinsed
• 4 cups vegetable broth (or 4 cups water & 2 bouillon blocks)
• 1 medium onion, diced
• 2 celery stalks, diced
• 1 large carrot, diced
• 4 garlic cloves, minced
• 1 large bell pepper, diced
• Black pepper, to taste
• 2 Tbs Olive oil
• 1 tsp ground cumin
• 2 bay leaves
• 1 tsp ground thyme
• 1/2 tsp dried oregano
• Salt, to taste
• Optional toppings: rice, tortilla chips, avocado, cilantro, lime juice

Directions

1. If you are soaking black beans, prepare that the night before. Otherwise, begin by chopping all of your vegetables.
2. In a large pot, heat on medium heat and add 2 Tbs olive oil. Add the garlic and onion and cook for 2-3 minutes. Then, add the remaining vegetables. Sauté until they brown (or even crisp lightly for a smokey flavor).
3. You may add a splash of apple cider or white vinegar to prevent the vegetables from sticking to the pot.
4. Once the vegetables are thoroughly cooked, add your rinsed black beans and vegetable broth.
5. Keep the heat on high and bring the mixture to a boil. While this is happening, add your seasonings and bay leaves.
6. After the soup has reached a boil, reduce heat to low and cover the pot. Allow it to simmer for 15-20 minutes.
7. Then, turn off the heat and taste your soup. Add more seasonings as desired.
8. Serve with optional toppings or as is and enjoy!

Nutrition Disclaimer

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