One of the more health-conscious decisions we’ve made as a family this past year is eating meatless at least one night a week. I feel this is important not only for reducing our carbon footprint but also because we could all stand to eat more plants. My easy Black Bean Soup is not only ticking the meatless box, but the healthy, gluten free, and absolutely DELICIOUS boxes too! This vegetarian soup supper will be on the table in less than 30 minutes, plus each bowl is full of protein and fiber. Did I mention how easy it is?
Black Bean Soup Ingredients
Your fridge and pantry should contain nearly all the everyday ingredients you’ll need to whip up this healthy black bean soup.
Seasoned black beans: we’re using canned black beans for convenience sake. I like Bush’s Seasoned Black Beans which have bold, zesty flavor. Vegetable stock: I also often use chicken stock when making this dish for the extra flavor it adds. (I realize chicken stock is not meatless, but we always have it on hand!) Aromatics: chopped shallot or onion plus garlic add cozy, craveable flavor and aroma. Jalapeno: for warmth. If you want more spice, add more jalapenos and/or keep the seeds and ribs intact. Seasonings: cumin, chili powder, salt, and pepper flavor each spoonful to perfection. Extra virgin olive oil: for softening the aromatics. Lime juice: wakens up the entire dish, especially the heavier black beans.
Black Bean Soup Toppings
This soup is ALL about the toppings and I really think they turn each bowl of Black Bean Soup into an edible work of art. Here are my favorites:
Cilantro Lime Rice. This is the perfect bed for soaking up all the yummy soup flavors. See the recipe card for my easy recipe. Diced avocado Crushed tortilla chips Fresh Pico de Gallo Homemade Restaurant-Style Salsa Chopped cilantro Green or red Tabasco Sauce
A square of Gluten-Free Cornbread is divine on the side!
Tips for Making Black Bean Soup
I’m getting hungry just looking at this spoonful — I can’t wait for you to try this healthy, perfectly-seasoned Black Bean Soup recipe!
How to Make Black Bean Soup
Start by heating extra virgin olive oil in a large soup pot or Dutch oven over medium heat. Add chopped shallot or onion and minced jalapenos then saute until softened, 8-10 minutes, seasoning with salt and pepper. Add minced garlic then saute until very fragrant, another minute or so.
Next add chili powder and cumin then saute for 1 more minute.
Now add vegetable broth or chicken stock plus canned seasoned black beans that have been drained but not rinsed. Turn the heat up to bring the soup to a simmer then turn it back down to medium/medium-low and simmer for 10 minutes.
These are the seasoned beans I use and love! Bush’s products are gluten free plus they add a delicious, Tex-Mex flavor to the soup.
Thick vs Thin Black Bean Soup
Choice time! At this point you can serve the soup as it is, on the brothy side, or blend a little bit of it to add thickness and creaminess to the soup. Personally I like to blend one ladleful of beans plus a few ladlefuls of the broth then stir it back into the soup which will keep it brothy but slightly thickened. Blend at least 2 ladlefuls of beans plus a few ladlefuls of broth for a thicker soup.
Last step is to taste then add salt and pepper if necessary, plus a drizzle of fresh lime juice. It really wakens this soup up! Start with a little – you can always add more. You may also add additional chicken or vegetable broth at this point to get the soup to your desired consistency.
Scoop the Black Bean Soup into bowls then top with all your favorite fixin’s. My bowl has got to include Cilantro-Lime Rice, diced avocado, fresh Pico de Gallo, and crushed tortilla chips, of course. However you eat it, I hope you love this healthy, easy soup recipe – enjoy!
More Tex-Mex Soup Recipes
Cheesy Taco Soup Crock Pot Chicken Tortilla Soup Green Chicken Enchilada Soup Spicy Shrimp Soup Slow Cooker Black Bean and Rice Soup
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