Easy Vegan Black Bean Soup Food
VEGAN BLACK BEAN SOUP
Packed with hearty plant based protein, vegetables and spices, this quick and easy Vegan Black Bean Soup is perfect for a cozy weeknight meal. Kid and husband approved. Ready in just 30 minutes!
Provided by Jenn Sebestyen
Categories Soup
Time 30m
Number Of Ingredients 17
Steps:
- In a soup pot over medium heat, sauté the onion and garlic in 1/4 cup water until soft and translucent, about 5 to 6 minutes.
- Add the red bell pepper and sauté 2 to 3 minutes until starting to soften.
- Add the cumin, oregano, smoked paprika and salt and sauté another minute or two until the spices are fragrant.
- Add the black beans, tomatoes and vegetable broth. (Start with 3 cups of broth, you can add more later if you like a thinner soup). Increase heat to high to bring to a boil, then reduce heat to medium-low and simmer 15 to 20 minutes.
- Using an immersion blender, purée as much as the soup as you like (I do about 1/2). Alternately, you can carefully transfer 1/2 of the soup to a blender, purée, and add back to the pot. Add the other cup of broth if you like a thinner soup.
- Serve hot with the toppings of your choice.
Nutrition Facts : Calories 197 kcal, Carbohydrate 34 g, Protein 11 g, Fat 1 g, Sodium 747 mg, Fiber 11 g, Sugar 5 g, ServingSize 1 serving
EASY VEGETARIAN/VEGAN BLACK BEAN SOUP
Hearty, yummy, and healthy! This is a really easy soup to make, it cooks really fast without many steps, and is very rich with black beans. Some fresh cilantro would make a nice replacement to the coriander but I usually don't have it on hand, so I used dry spices for everything but it came out great. I like my soups with a tad of salt, but you can omit the salt if you're watching your sodium intake or lower it/replace with something like SaltSense. It's very pleasant and mild, though you could probably put some Bayou Blast or red cayenne in the spice mixture if you want it hotter. Yields about 2-3 small servings.
Provided by the80srule
Categories Black Beans
Time 20m
Yield 3 cups, 3 serving(s)
Number Of Ingredients 8
Steps:
- Rinse and drain the black beans. Put the vegetable broth in a saucepan and let it come to a low boil, then put the beans in and stir them in well.
- Add the oil and stir it inches Add all the dry ingredients (which is pretty much everything else) and raise the heat.
- Let it simmer on medium heat for 15 minutes.
EASY VEGAN BLACK BEAN SOUP
This is a wonderful and warming black bean soup that is sure to bring you back for seconds. The longer you simmer it, the more flavorful it will be.
Provided by rtyoumans
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a stockpot over medium-high heat; saute onion, green bell pepper, celery, carrot, and garlic until onion is translucent, about 5 minutes. Add black beans, diced tomatoes, water, and cumin to onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors have combined, at least 20 minutes.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 45.5 g, Fat 7.6 g, Fiber 17.3 g, Protein 14.7 g, SaturatedFat 1.1 g, Sodium 1008.8 mg, Sugar 5.6 g
VEGAN BLACK BEAN SOUP
Easy to make, thick, hearty soup with a zesty flavor.
Provided by YCHRISTINE
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
- Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 75.3 g, Fat 5 g, Fiber 25 g, Protein 21.9 g, SaturatedFat 0.8 g, Sodium 1733.6 mg, Sugar 7.2 g
VEGETARIAN/VEGAN BLACK BEAN SOUP
I like this recipe because it is so simple. I love the rich, velvety flavor and texture of black beans, and this unfussy soup highlights those qualities. I like that it starts with dried beans, which have less salt and a nicer texture than canned, but does not require you to pre-soak them (although you can). Unlike many of the black bean recipes here, this one does not have ham, chicken broth, or tomatoes. If you leave off the sour cream or use something non-dairy, it will be vegan. I got this from the newspaper in Raleigh, North Carolina. It says it's from the Carolina Coffee Shop. I think the article said something about it being from an independent Carolina Coffee Shop in Chapel Hill, but there is a chain, one of which is in Raleigh, so I'm not sure. I like to put rice in mine (it's still a soup, not black beans and rice), but it's also good with cornbread.
Provided by Nose5775
Categories Black Beans
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- If you like, you can presoak the beans overnight to reduce cooking time; the cooking time here assumes you haven't.
- Heat oil in a large pot, then saute the onion, carrots, celery, and garlic until softened but not browned (about 3 minutes).
- Add beans and water.
- Bring to a boil.
- Add cumin, coriander, salt, and pepper.
- Lower heat and simmer, stirring occasionally, 2 1/2 hours or more, until beans are beginning to fall apart and the surrounding liquid has thickened.
- Adjust seasoning.
- Serve with sour cream or yogurt, and/or any of the other toppings.
- For the vegan option omit the sour cream or yogurt.
Nutrition Facts : Calories 243.9, Fat 7.6, SaturatedFat 1.1, Sodium 107.5, Carbohydrate 34.6, Fiber 8.4, Sugar 3, Protein 11
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