Name: Quick Black Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Plant-based
Ingredients: 1 1/2 tablespoons extra-virgin olive oil; 1 large onion, finely chopped; 3 to 4 cloves garlic, finely chopped; Two 28-ounce cans black beans, preferably organic (see Note); 2 teaspoons salt-free all-purpose seasoning blend; Juice of 1 lemon or lime, or more, to taste; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1/4 cup finely chopped fresh parsley or cilantro; Salt and freshly ground pepper to taste; Vegan sour cream; 2 to 3 scallions, green parts, thinly sliced; Additional chopped fresh parsley or cilantro

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Making a hearty and super quick vegan black bean soup recipe might seem like a dinner hour fantasy — but canned black beans are so flavorful that they do the job perfectly. I highly recommend using organic black beans, which are packed in a flavorful liquid that’s not overly salty.

Otherwise, if using conventional canned black beans, drain and rinse as usual. Not only is the liquid salty, but it has a less than desirable consistency.

What to serve with vegan black bean soup

This soup is fantastic with almost any kind of salad (other than a bean salad, obviously!). A Greek-style salad with vegan feta is a good pairing, for example.
Serve with easy vegan quesadillas or soft tacos; again, one that don’t include beans, of course. Try Vegan Avocado and Sweet Potato Quesadillas or Soft Tacos.
This goes well with a green salad salad in a wrap (which is a nice way to make leftover salads more appealing).
For a larger meal, add baked potatoes or sweet potatoes or corn on the cob.

Topping Variations: In place of the garnishes suggested in the recipe, top the soup with wilted greens, diced baked butternut squash or sweet potatoes, or sautéed onion and bell pepper.

Recipe is from Plant Power by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.

Yield: 4 to 6

Quick Black Bean Soup

Making a hearty bean soup in a hurry seems like a dinner hour fantasy, but canned black beans are so flavorful that they do the job perfectly.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1 1/2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
3 to 4 cloves garlic, finely chopped
Two 28-ounce cans black beans, preferably organic (see Note)
2 teaspoons salt-free all-purpose seasoning blend
Juice of 1 lemon or lime, or more, to taste
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 cup finely chopped fresh parsley or cilantro
Salt and freshly ground pepper to taste

Toppings (any or all)

Vegan sour cream 
2 to 3 scallions, green parts, thinly sliced 
Additional chopped fresh parsley or cilantro

Instructions

Heat the oil in a soup pot. Sauté the onion over medium heat until translucent, about 3 to 4 minutes. Add the garlic and sauté until the onion is lightly golden, 3 to 4 minutes longer.
Add the remaining ingredients except the toppings along with 3 cups of water (if using organic black beans and their liquid) or 4 cups (if using conventional black beans, drained and rinsed). Bring to a slow boil.
Mash some of the beans with a potato masher, just enough to thicken the liquid base of the soup. Cover and simmer gently and steadily for 10 minutes. Adjust the consistency with more water if need be.
Top each serving with a dollop or swirl of vegan sour cream or cashew cream, and a sprinkling of sliced scallion.

Notes

Try using organic black beans, which are packed in a flavorful liquid that’s not overly salty.

Organic canned black beans are often lower in sodium than their conventional counterparts. If you do use organic, don’t drain and rinse as usually suggested for canned beans — the liquid from the can adds lots of flavor to the soup base. Otherwise, if using conventional black beans, drain and rinse as usual. Not only is the liquid very salty, but it has a less than desirable consistency.