Easy Black Bean Soup Vegan Recipes

EASY BLACK BEAN SOUP

Steps:

• Saute onion in olive oil.
• When onion becomes translucent, add cumin.
• Cook 30 seconds, then add garlic and cook for another 30 to 60 seconds.
• Add 1 can black beans and 2 cups vegetable broth.
• Bring to a simmer, stirring occasionally.
• Turn off heat.
• Using a hand blender, blend the ingredients in the pot, or transfer to a blender.
• Add the second can of beans to the pot along with blended ingredients and bring to a simmer.
• Serve soup with bowls of red onion and cilantro for garnish.
• I add a bit of cilantro to the pot, too.
• Can be doubled or frozen.

BLACK BEAN SOUP

Steps:

• Heat the oil in a large pot, add the veggies (celery, garlic, onion and red bell pepper) and cook over medium-high heat for 5 minutes or until golden brown, stirring occasionally. If you don't eat oil, just use some vegetable stock or water instead.
• Add all the remaining ingredients, stir and bring to a boil. Then simmer for 10 to 15 minutes. Once the soup is ready, remove and discard the bay leaves.
• To thicken the soup, use an immersion blender and do 3-4 quick pulses. You could also transfer 1 cup (250 ml) of the soup to a regular blender and blend, then transfer back into the pot. This step is totally optional.
• Serve immediately with your favorite toppings (I added tortilla chips, diced avocado and chopped cilantro) or keep leftovers in an airtight container in the fridge for 5-7 days.

EASY BLACK BEAN SOUP RECIPE

Steps:

• Add all ingredients to a slow cooker (not the garnishes), except add only a teaspoon of sea salt (you'll add the remaining sea salt during the last 30 minutes of cooking.)
• Cook on low for 8-9 hours or high for 4-5 hours until beans are soft and easily mash with a fork.
• Add 2 teaspoons of sea salt in the last 30 minutes of cooking time.
• Taste to make sure the beans are soft; they should mash easily with a fork. Puree about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth then pour back in and stir. Or use an immersion blender to blend 1/4-1/2 of the beans.
• Adjust salt if needed.
• Garnish with your favorite toppings.
• Add all ingredients to the Instant Pot, except add only a teaspoon of sea salt (you'll add the remaining sea salt before blending.)
• Pressure cook on high for 45 minutes.
• Do a natural release of 25 minutes.
• After 25 minutes, perform a manual release if the pin hasn't dropped.
• Add 2 teaspoons of sea salt (more or less to taste).
• Blend about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth, then pour back in and mix. Or, use an immersion blender to blend 1/4 to 1/2 of the beans.
• Adjust salt if needed.
• Garnish with your favorite toppings.
• Add all ingredients to a large soup pot or Dutch oven.
• Bring mixture to a boil over medium-high heat, then reduce to a simmer.
• Cover and cook on medium-low heat until beans are soft and easily mash with a fork (about 5-6 hours).
• Blend about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth, then pour back in and mix. Or, use an immersion blender to blend 1/4 to 1/2 of the beans.
• Adjust salt if needed.
• Garnish with your favorite toppings.
• Heat a large soup pot or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil then saute the diced onions for 5-6 minutes until softened. Add the garlic and spices and saute 1 additional minute with the onions until fragrant.
• Add the rest of the ingredients (except the garnishes), reducing the liquid to 4 cups instead of 6. Bring the mixture to a low boil over high heat, then reduce to a simmer.
• Cover and cook on medium-low heat until beans are soft and easily mash with a fork (about 5-6 hours).
• Blend about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth, then pour back in and mix. Or, use an immersion blender to blend 1/4 to 1/2 of the beans.
• Adjust salt if needed.
• Garnish with your favorite toppings.

EASY VEGETARIAN/VEGAN BLACK BEAN SOUP

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.

BLACK BEAN VEGETARIAN SOUP RECIPE BY TASTY

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and chili powder and cook until fragrant, about 3 minutes.
• Add the tomatoes, black beans, water, salt, and pepper and let simmer for about 20 minutes.
• Use an immersion blender to puree the soup until slightly chunky, or transfer half of the soup to a blender and puree, then transfer back to the pot.
• Ladle half of the soup into a bowl and garnish with red onion, cilantro, and a lime wedge. Store the remaining soup in the fridge.
• Enjoy!

VEGAN BLACK BEAN SOUP (INSTANT POT OR STOVETOP)

Steps:

• Pick over the beans and remove any small stones or other stray matter. Give the beans a quick rinse in a sieve.
• Place all ingredients into a large pot or a 6- or 8-quart Instant Pot.
• Stovetop: Bring to a boil, then cover, reduce heat, and simmer until beans are tender, about 90 minutes.
• Instant Pot: Position the lid and set vent to sealing. Cook on manual, high pressure, for 60 minutes. The pot will take a while to come up to pressure before the countdown begins. Carefully perform a manual pressure release, and then open the lid.
• Let the soup cool off for a few minutes.
• Puree the soup halfway or more with an immersion blender, or transfer half the soup to a regular blender and carefully puree it. Stir together the whole and pureed portions.
• Ladle into bowls to serve.

VEGAN BLACK BEAN SOUP

Steps:

• Heat oil in a pot. Add chopped onions and saute till they become translucent.
• Next, add the garlic and bay leaf, continue to saute till the raw smell of garlic goes away.
• Add the celery, saute for about a minute before adding the bell peppers. Saute for 2-3 minutes and then add bouillon, salt, and all the other seasoning. Saute for a few seconds.
• Now add the black beans, mix and cook for about 2 minutes. Take around 3 ladles of beans, put in the grinder with 2 tablespoons of water and make a smooth paste. Add this paste and water back to the pot.
• Let the soup simmer for another 10-12 minutes. Switch off the gas.
• Squeeze in fresh lime juice. Garnish with some salsa and tortilla chips. Enjoy!

VEGAN BLACK BEAN SOUP

Steps:

• Heat the olive oil into a medium soup pot, add the onion, carrot, celery, cumin, paprika and garlic.
• Cook over low heat for 5 minutes, stirring frequently.
• Add the black beans, quinoa, rice, diced tomatoes and vegetable broth and bring to boil over medium heat.
• Reduce the heat to low, simmer for 30 minutes.
• Add the lime juice, season with salt and mix to combine.
• Divide it into the serving bowls, top with the roasted beans, garnish with avocado and parsley and serve warm.

EASY BLACK BEAN SOUP

Steps:

• Heat olive oil in a large Dutch oven or pot over medium-high heat until shimmering.
• Add the onions, tomatoes and garlic. Cook until onions soften and become translucent, about 5 minutes.
• Add oregano, salt, thyme, cumin, red pepper flakes and black pepper. Stir and cook for another 4 minutes until very fragrant.
• Add black beans, broth and stir to mix. Cover and cook for 15 minutes. The soup will be boiling by the end.
• Uncover and carefully blend the soup with a hand held immersion blender until it reaches your desired consistency. If you don't have an immersion blender, carefully transfer some of the soup into a large blender using a ladle and blend until smooth. Then return the pureed soup to the pot and stir.
• Cook uncovered for another 5-10 minutes, until the soup reaches your preferred thickness. If you cook it too long and want to thin it out, add in more broth.
• Season with more salt to taste and serve with optional toppings like diced avocados, queso fresco, chopped cilantro and sour cream..

SIMPLE VEGAN BEAN SOUP

Steps:

• Heat the oil in a large pot and cook the veggies (the chili pepper, garlic, onion, red bell pepper, green bell pepper and carrot) over medium-high heat until golden brown. Stir occasionally.
• Add the fresh cilantro and cook for one to two minutes more.
• Add the rest of the ingredients and cook for about 10 to 15 minutes.
• Keep in a sealed container in the fridge for up to a week. You can also freeze the soup.

EASY BLACK BEAN SOUP (VEGAN!)

Steps:

• Heat a large dutch oven over medium heat. Once hot add oil, onion, carrots and celery and cook until soft, about 5-7 minutes.
• Add jalepeño (if adding), garlic and all seasoning and spices and cook for 1 minute to toast them (be careful not to breathe in any spicy steam).
• Add in lime juice, vegetable stock and black beans. Raise the heat to high to bring to a boil. Lower heat to medium and continue to cook for 10-15 minutes, until the vegetable stock reduced and the soup has thickened slightly.
• If you want to puree the soup (we do), reserve 1-2 cups on the side. Using an immersion blender, puree the soup. Stir in the reserved soup.
• Garnish with cilantro, avocado and cotija cheese, if using.

VEGAN BLACK BEAN SOUP

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.

EASY VEGAN BLACK BEAN SOUP

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.