Vegan 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. Top it with a little diced avocado for some extra deliciousness and you’ve got one delicious bowl of soup!
Beans are a great source of protein, calcium and fiber. That’s why they’re such an important part of a plant-based diet. It can take your body a few weeks (or months) to adjust to the flatulence caused by beans in some people, but the short-term discomfort is well-worth the long-term health benefits.
Before we transitioned to a whole-food plant-based (WFPB) diet, I never ate beans because of the horrible stomach and intestinal discomfort. Within a few months of switching our diet, I slowly started adding beans into the mix. Now we eat them every day and only occasionally do they cause gas. I’ve found that red beans still seem to be the worst offenders, while black beans, chickpeas and lentils are now fine.
According to the Harvard Health Letter, “A little bit of extra flatulence could be an indication that you’re eating the way you should!” So if you accidentally let one slip while waiting in line at the bank, just smile and say “Hey. I’m plant-based.”
This Vegan Black Bean Soup pairs well with a salad or cornbread.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
|8 servings||20 minutes|
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.
- 1 pound dried black beans soaked for at least 4 hours and rinsed
- 1 medium onion chopped
- 1 cup celery chopped, about 2-3 stalks
- 1 cup carrots chopped, about 2 medium carrots
- 1 tbsp garlic chopped
- 1 tbsp cumin
- 1 1/2 tbsp chili powder or chipotle powder
- 2 tsp dried cilantro
- 1 tsp dried oregano
- 2 tsp salt or to taste
- 5 cups vegetable broth or water
- 1/4 cup lime juice
- 1 cup corn fresh or frozen, optional
- 1 cup salsa optional
- 1/2 tbsp liquid smoke
- 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.
- Stir in 1/4 cup of lime juice before serving.
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.
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