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Recipes

Easy Vegan Black Bean Soup Recipe (From Scratch)

vegan-black-bean-soup-recipe

This is a rustic version of black bean soup – I leave the beans and chopped veggies whole and basically just throw everything in a pot, bring it to a boil and let it simmer. It’s great to throw together on a busy day.

Remember to soak the beans overnight because it does two important things:

1. It pre-softens them and allows them to cook in about 2-3 hours. Dry beans take a long time to cook, and soaking them for at least 10 hours is necessary for them to cook through.

2. All dry beans contain toxins (e.g. lectins) and other substances that cause inflammation &  gas and should be soaked off prior to cooking. The toxins are left in the soaking water, so it’s best to discard it. Some people like to keep the soaking liquid to use in the soup for flavor, but cooking the beans with the veggies gives the soup excellent flavor without the harmful substances.

This recipe is super easy, vegan & delicious. It’s also great on your budget; you can make it for around $5 even when using organic ingredients.

Easy Vegan Black Bean Soup Recipe

Prep Time: 15 minutes
Total Time: 3 hours (plus overnight soak)
Serves 4-6

Ingredients:

  • 1.5 cups uncooked (dry) black beans
  • 8 cups purified water, plus more for soaking
  • 1/2 large yellow onion, finely chopped
  • 1 medium carrot, grated or finely chopped
  • 2 ribs celery, finely chopped
  • 2 tomatoes, seeded and medium chopped (variety of your choice)
  • 3 cloves garlic, grated or pressed
  • 1 tablespoon ground cumin
  • 2 teaspoons sea salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 bay leaf
  • 1 salt-free vegetable bouillon cube (optional for extra flavor)
  • 1/4 teaspoon red pepper flakes (optional for heat)

For garnish:

  • Fresh chopped cilantro leaves
  • Fresh chopped spinach leaves or any greens
  • Finely chopped scallions (a.k.a. green onions)
  • Avocado slices

Recipe: Soak the black beans overnight by adding them to a large bowl and covering them by 4 inches with purified water. Soak at least 12 hours. Discard the soaking liquid and rinse the beans well in a colander.

Add the soaked beans, 8 cups purified water and the rest of the ingredients into a large pot (5-6 quarts) and bring to a boil. Once at a boil, reduce the heat to medium (on my stove the dial is 1-10 and I put it between 4 and 5), cover and simmer three hours or until the beans are soft and cooked through. Discard bay leaf.

Serve hot with the garnish of your choice. Add the greens and garnish only after you’ve turned off the heat. Cool leftovers and store in airtight glass containers up to 3 days in the refrigerator or 3 months in the freezer. If frozen, thaw at room temperature or in the refrigerator to keep the nutrients in tact.

 vegan-black-bean-soup-recipe

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Add A Comment

  1. Jason Evans

    April 7th, 2012 at 1:09 pm

    I have a question… what brand black beans are in your photograph?

  2. Jamie

    November 29th, 2018 at 3:42 am

    Maybe its just me, but 8 cups of water plus veggies seems like a lot for just “4-6 servings”??

  3. Suzanne Hoholik

    January 21st, 2019 at 3:11 pm

    I like this recipe- very good and healthy. Only change I would make is less water, maybe 2 cups or so less. I like black bean soup less watery.

  4. Elizabeth Rider

    January 22nd, 2019 at 6:33 pm

    Hi Suzanne, thanks for sharing with us! ~E

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