Black Bean Soup

This Vegetarian Black Bean soup made with canned black beans, peppers, onions and organic vegetable broth is hearty and satisfying. 

This Vegetarian Black Bean Soup is super flavorful, satisfying and healthy. It's perfect for lunch or dinner. In fact, I was afraid the family wouldn't like it so I only made a small batch.

I was pleasantly surprised when after initially tasting some, they were disappointed that there wasn't any more left.

If you like your soup a little on the "hotter" side, you can adjust how much chili powder you use. I prefer my food on the  mild side; however,  my eldest daughter would have liked it with a bit more heat.

The way I look at it is you can always add more, but it's difficult to fix if there is too much. Bean soups in general are healthy for you and this version is no exception; which is high in fiber, iron and vitamins C and B6.

Beans also tend to fill you up more and keep you satisfied longer. I'll definitely be making this soup again, that is once my family gets past Soup Week. Even they get tired of eating soup every night for dinner.

I guess I better get back in the kitchen to whip up some regular meals. Until then~Enjoy! 

Ingredients Needed

• Extra Virgin Olive Oil
• Green Peppers, seeded and diced
• Red Onion, chopped
• Celery Stalk, chopped
• Garlic Clove, minced
• Organic Vegetable Broth
• Chili Powder
• Black Beans, rinsed

How do you make Black Bean Soup?

Heat oil over medium heat in medium sized saucepan; then add the peppers, onions, celery and garlic.

Saute 2-3 minutes until vegetables start to soften; then add the vegetable broth, chili powder and black beans.

Bring to a boil; then reduce heat and simmer for 30 minutes.

Turn off the heat and use an immersion blender to blend all of the ingredients together until smooth. (If you do not have an immersion blender, pour the mixture into a blender and puree until smooth.)

More Black Bean Recipes

• Cauliflower Black Bean Chili
• Mexican Chicken with Black Beans
• Black Bean Zucchini Fritters
• Savory Chourico Nachos

Visit the recipe index to search for more recipes by category.

Vegetarian Black Bean Soup

Carrie's Experimental Kitchen

Eating beans in general are healthy for you and this Vegetarian Bean Soup is no exception which is high in fiber, iron and vitamins C and B6.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine American

Servings 4

Calories 52 kcal

Ingredients

  

1x2x3x

• 1 tablespoon extra virgin olive oil
• ¼ cup diced green peppers
• ¼ cup diced red onion
• 1 stalk celery (rinsed and chopped)
• 1 clove garlic (minced)
• 4 cup organic vegetable broth
• ¼ teaspoon chili powder
• 1- (15-ounce) can black beans (rinsed and drained)

Instructions

 

• Heat oil over medium heat in medium sized saucepan; then add the peppers, onions, celery and garlic.
• Saute 2-3 minutes until vegetables start to soften; then add the vegetable broth, chili powder and black beans.
• Bring to a boil; then reduce heat and simmer for 30 minutes.
• Turn off the heat and use an immersion blender to blend all of the ingredients together until smooth. (If you do not have an immersion blender, pour the mixture into a blender and puree until smooth.)

Nutrition

Calories: 52kcalCarbohydrates: 5gProtein: 0.3gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 986mgPotassium: 57mgFiber: 1gSugar: 3gVitamin A: 594IUVitamin C: 4mgCalcium: 11mgIron: 0.2mg

Keyword beans, vegetarian

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