Easy Black Bean Soup
Are you a fan of black beans? I personally love them. Not only do they go great in Mexican food, but they’re also delicious in salads, as burgers and even in quiche (trust me). Perhaps my favorite way to eat black beans, though, is in soup. Black bean soup is so hearty and flavorful, and it tastes great any time of year! You can also doctor it up in a multitude of ways — plus, it’s full of plant-based protein and fiber, two of the building blocks of a well-balanced vegetarian lifestyle.
I had Amy’s Organic Black Bean Vegetable Soup in mind when I created this recipe. I love how Amy’s black bean soup is more of a purée, making it feel super creamy and luscious. To achieve similar results in my Easy Black Bean Soup, I simply used an immersion blender and went to town.
My version of the soup also has more of a Mexican flair. Featuring chipotles in adobo sauce, cumin and chili powder, the soup is smoky without being overly spicy. And to kick up the umami factor, I added a hefty serving of nutritional yeast (hello, nutty cheesiness!) and some porcini mushroom powder (see note in the Ingredients section below). The result is an incredible black bean soup that’s super easy to throw together, is perfect for meal prepping and is seriously delicious!
INGREDIENTS
1 yellow onion, diced
1 red bell pepper, diced
4 large carrots, peeled and diced
2 celery stalks, cleaned and diced (be sure to cut off both ends)
6 garlic cloves, minced
2 chipotle peppers in adobo sauce, minced (add more if you like it spicier)
2 t. oregano
2 t. cumin
2 t. chili powder
2 t. porcini mushroom powder or umami seasoning (we used Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend)
2 T. nutritional yeast
2 bay leaves
8 oz. tomato sauce
2 1/2 cups vegetable broth
1/2 c. water
3 - 15 oz. cans of black beans, drained & rinsed
3 T. extra virgin olive oil
Salt & black pepper, to taste
Juice of one large lime or two small limes
Sour cream and cilantro, to garnish (optional)
STEPS
1) Heat the olive oil in a large stockpot or Dutch oven over medium heat. Once hot, add the onion, bell pepper, carrots, celery and garlic. Season with cracked black pepper and toss well so the oil and pepper fully coat the vegetables. Cook, stirring every couple of minutes, for 10 minutes.
2) Add the chipotle peppers and cook for one minute, stirring frequently.
3) Add the oregano, cumin, chili powder, porcini mushroom powder and nutritional yeast. Toss to coat, then add a splash of the vegetable stock. Cook for one minute, stirring consistently.
4) Add the rest of the vegetable stock along with the tomato sauce, water, black beans and bay leaves. Stir well to combine. Bring to a boil, then reduce heat and simmer for 40-45 minutes, stirring the soup every 5-10 minutes. Taste about halfway through and add a pinch of salt, if needed.
5) Remove the soup from the heat and add the lime juice. Use an immersion blender to carefully blend the soup until you reach your desired consistency. Serve and top with sour cream and cilantro, if desired.