Black Bean Soup
This Vegan Black Bean Soup recipe is like a party in your mouth. It’s loaded with savory flavors and lots of protein. It pairs well with a salad or cornbread.
Servings Prep Time
8servings 20minutes
Cook Time
4hours
Servings Prep Time
8servings 20minutes
Cook Time
4hours
Ingredients
Instructions
  1. Chop the onion, celery, carrots and garlic.
  2. Assemble the remaining ingredients.
  3. Add all ingredients except the lime juice to a pressure cooker or slow cooker. Cook on high for 4-6 hours or 8-10 hours on low. I used the slow cooker setting on my pressure cooker.

    You can also make this in a large pot on the stove. Heat 1/4 cup veggie broth, add the onion and garlic and saute until translucent, about 3 minutes. Add all ingredients except for the lime juice and cook until beans are very tender, about 1 hour. For a quick version use 4 cans cooked black beans, drained and rinsed. Cook until tender, about 20 minutes.
  4. Stir in 1/4 cup of lime juice before serving.
  5. Garnish with diced avocado and jalepeño if desired. For a flavor twist add in 1 cup of your favorite salsa.
Recipe Notes

Serving size is 1 cup of soup.   You can use cooked beans for this recipe as well.  Approximately 3 cans cooked beans equals 1 pound dried.  You should drain and rinse the beans before adding to the cooker.