I’m at a point where I need some warmth. It feels like it’s January 82nd. I really don’t know how I survived those long Russian winters. I mean, after a week of cold weather, I’m done. Just give me spring and summer back. And it’s been cold for a while now. One of the few things that does help me make it through winter is a nice hearty soup. This soup in particular is loaded with veggies and beans. It’s so good and good for you too (it’s completely vegan). It also doesn’t take all day to make (you can have it done in 30 minutes). You can serve it with your favorite Mexican style toppings such as cheddar and sour cream, or keep it vegan and serve it with corn chips, hot sauce or guacamole sauce, sliced avocados, or our personal favorite: avocado toast.
Black Bean Soup
This healthy, hearty and cozy soup will help get you through the long winter months.
- Prep Time: 20 minutes
- Cook Time: 25-30
- Total Time: 60 minutes
- Yield: 4–6 servings 1x
- Category: Lunch
- Cuisine: American Tex-Mex
- Diet: Vegan
Ingredients
- 1 to 2 Tbsp olive oil or cooking spray
- 1 medium Spanish onion, chopped
- 3 ribs celery, chopped
- 4 cloves garlic, chopped
- 1 poblano pepper, chopped
- 1 red bell pepper, chopped
- 1 medium sized carrot, chopped
- 3 cans black beans rinsed and drained
- 1 – 15oz can chopped tomatoes
- 1 bay leaf
- 2 Tbsp ground cumin
- 1 1/2 tsp ground coriander
- salt and pepper to taste
- 4 cups vegetable broth
Instructions
- Heat soup pot over medium heat. Add oil, onions, garlic, celery, carrots and both poblano and red peppers. Cook for 5-7 minutes, until vegetables start to soften.
- Add spices and bay leaf, heat for about 1 minute.
- Add tomatoes, beans and broth. Bring to a boil, reduce to simmer. Cook for about 20 minutes, until vegetables cooked through, and all the flavors combined.
- Once the soup is done blend about 3-4 cups of soup (mostly veggies) then add back into the pot. Mix well and serve.
I am a follower of Christ, wife of a pastor, mother of a strong-willed little boy, and native of Russia. In addition to cooking and baking, I enjoy drinking coffee and relaxing on the beach.
I made this soup and followed the recipe as written, except I reduced the amount of cumin and coriander (I find them to be strong and can overpower a dish). I also added a dash of oregano. This black bean soup was absolutely delicious and full of flavor! Thanks for the recipe!
You are so very welcome Natasha 🙂