Creamy, flavorful, Speedy Black Bean Soup. This recipe was born when I thought I had nothing in my house to compose a meal. Boy was I wrong. I’d be willing to bet that if you cook any amount, you probably have these ingredients in your house, too. Go check right now because I’m telling you how to make this here.
Being on a plant-based diet, our pantry is usually stocked really well with dried beans, legumes, nuts, seeds, whole grains, and pastas. Having those ingredients on hand to make something is usually not an issue. Where it becomes difficult is when our fresh ingredients are limited in the house. I refused to go to the grocery store this week just because I really wanted to eat things up that we had in the house. Our supply of fresh items was getting low and all I had left was some herbs, some greens, and some citrus. I was determined to make something delicious and healthy with the few fresh items I had so I started looking and thats how I came up with the ingredients for this Speedy Black Bean Soup.
I went into the pantry and grabbed a bag of dried black beans, an onion, garlic, spices, and vegetable broth. I usually have jars of dried beans around over canned because for one, they’re cheaper, and two, not all the cans are made with a BPA free lining. Sometimes I go to the store and don’t feel like running to 3 other ones to find exactly what I need so I just get bulk dried beans and call it a day. Occasionally my husband will grab a can here and there, but the majority of items in our house are dried. I do realize this takes more time to prepare. Honestly though, how hard is it to throw some beans in a pot of water and simmer them for a few hours while you’re at home doing other things? Black beans cook a lot quicker especially because they don’t require soaking and still cook in a reasonable amount of time. Just follow the instructions on the bag or take a picture of the bulk bin instructions if you’re trying to reduce waste, like me. If you have canned black beans at home, those work just as well here. Just be sure to recycle the can.
Start this recipe by heating a pot to medium-high heat. Once hot, add the olive oil, onions, and salt. Stir all of these together and let the onions do their thing for a few minutes until they become translucent. At that point, it’s time to add the garlic to the pot. Cook this for about 30 seconds or so until it just becomes fragrant. Next, add in the spices and stir. Let these toast up for about 30 seconds before moving onto the next step.
It’s time to add the vegetable stock and black beans. Since I cooked dry beans, I scooped out about 3 cups of black beans with their liquid and added it to the pot. If you are using canned beans, I’d say 2, 150z. cans would do the trick, but if you want to add more because you prefer to have leftovers, feel free. I would drain and rinse the beans if using canned because the juice usually contains a decent amount of salt. In my case, since I controlled how much I put in, I added the juice. Stir all of these ingredients together and let it summer for about 5-8 minutes.
I prefer this soup to be thicker and have a creamy consistency. By letting the soup simmer, it evaporates some of the water and vegetable stock concentrating the flavors a bit more. That being said, the more the soup reduces, the saltier it will become so be sure to taste it before reducing it down.
If you want to eat it chunky as-is, that is perfectly fine. I have an immersion blender so I was able to puree it in the pot I cooked it in. You can also scoop out half and add it to a blender to puree and then put it back into the pot and combine with the rest of the soup. This part is all personal preference, so you’ve got some options here. This soup is now ready to eat. Divide it among bowls and top with your favorite toppings. I added avocado, crispy tortilla strips, a squeeze of lime juice, and cilantro to mine.
The instructions for the tortilla strips are below but don’ feel like you need to be fancy. If you have bagged tortilla chips, give those a crumble and put them on top. I didn’t have any at the house so I opted to make my own.
This soup is so easy, creamy, full of flavor, cheap to make, and you most likely have all the ingredients in your pantry right now. Go ahead and give this a try. If you do, be sure to comment below and tag @plantiful_grub on instagram and Facebook.