Easy Black Bean Soup Recipe (just 20 minutes!)

Two white bowls filled with creamy black bean soup, garnished with chopped cilantro, sit on a table beside a white towel with red stripes.

Easy Black Bean Soup Recipe (just 20 minutes!)

A warm, earthy black bean soup with garlic, cumin and cilantro and a touch of cayenne. Vegetarian, Vegan AND Gluten Free! Ready in 20 minutes!

Course Soup

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 523kcal

Author Kylee Ayotte

Equipment

Ingredients

1 teaspoon olive oil
2 small onions diced finely (about 2 cups)
3 garlic cloves minced
1 teaspoon ground cumin
15 ounces black beans drained and rinsed
1.5 cups vegetable stock
1/2 cup water
salt and pepper to taste
pinch cayenne
1/2 cup cilantro chopped finely

Instructions

Heat 1 teaspoon olive oil in large saucepan over medium heat.
Add 2 small onions (diced finely) and cook, stirring, until onions are softened, about 5 minutes.
Add the 3 garlic cloves (minced) and 1 teaspoon ground cumin, cook another minute.
Add 15 ounces black beans, 1.5 cups vegetable stock, 1/2 cup water, salt and pepper, and pinch cayenne.
Bring to a boil then reduce heat and simmer for 10-15 minutes.
Remove from heat and let cool 5 minutes.
Either use an immersion blender, regular blender or food processor and blend until smooth.
Add 1/2 cup cilantro, and serve.

Notes

Additions:

Add some sour cream swirled into the top before serving (not for vegans)

A little chili powder will amp up the heat (see below for how to REALLY amp it up!

Storage/Freezing:

Allow to cool completely then store in sealed containers in the refrigerator for up to 4 days. Freeze up to 3 months. To reheat, microwave until fully heated through.

How to make Spicy Black Bean Soup:

Bump up the cayenne, or add red pepper flakes with the spices.

Add a can of chopped green chilies when you add the black beans.

Add hot sauce to your bowl at serving time.

Nutrition