This soup is so completely delicious that you will want more than one bowl! It is hearty and filling and can be a meal all by its self or you can make some nice Corn Bread or Lemon Poppy Seed Muffins to go along with it. My husband loved it and said I could make it everyday, he is one picky eater and normally does not even like soups.
I have put my own spin on my black bean soup and you can adjust what you like or don’t like from the ingredients. I make mine kid friendly so feel free to use hotter hot sauce, more chili powder and add chipotle seasonings or Tabasco sauce if you like more heat and flavor. The type of vegetarian broth you use can make a difference in how much flavor it has and you will have to adjust the spices according to its strength. Taste test as you go along!
I don’t drain or rinse one of the three cans of beans to add that flavor to the soup but if you don’t want the added sodium you can drain and rinse all three and add your own amount of salt if you want it. The picture of the ingredients shows salt which I actually don’t use when I don’t drain one can of beans and because of the type of broth I use.
- One green bell pepper contains twice as much vitamin C as an orange!
- Regular consumption of onions has been show to lower cholesterol and high blood pressure.
- 1 cup of black beans has as much protein as 2 glasses of milk but there is no fiber in milk!
- Click here to read more food facts
Black Bean Soup
3 15oz cans of black beans (drain and rinse 2 cans and use all of the juice and beans from the 3rd can)
1 1/2 – 2 cups vegetable broth
1 cup salsa (use desired heat strength-I used mild for the kids)
1/2 cup corn
2-4 cloves of garlic, minced
1/2-1 teaspoon cumin
1/2 teaspoon lime juice
1/2 teaspoon oregano
1/8 teaspoon chili powder (I used less for kids you can increase per your taste)
1 green pepper chopped
1 onion chopped
1/4 cup vegetable broth
1/4 teaspoon smoked paprika (give it an amazing flavor if you like that spice)a
1 avocado chopped for topping
vegan sour cream (if desired-I like it without)
Chop onion and green pepper and then steam in 1/4 cup of broth until soft and the broth is completely cooked out. You can add more broth if needed until they are cooked through.
Combine beans (remember 1 can is not drained or rinsed), 2 cups of vegetable broth, salsa, corn, and spices in a large pot and cook on medium until peppers and onions are ready to add. Add cooked peppers and onions to the soup base and cook for another 5-10 minutes to combine flavors.
Blend the soup with a Hand Blender or transfer to a food processor and blend to your desired consistency. I like mine slightly chunky and my family likes it completely blended so I take mine out half way through blending. Top with avocados and vegan sour cream if desired. ENJOY!