This is my favorite Black Bean soup recipe and I’ve been making it for years. This recipe only contains 8 ingredients with stuff you probably already have in your kitchen. You can make this recipe on the stove top or in the Instant Pot. Also, this is a very non vegan friendly dish and great for people looking to add in some vegan dishes to meals.
Top the soup with cilantro , avocado or even vegan shredded cheese.
You can multi purpose this soup and use the beans for burritos, a black bean dip or as refried beans. And it’s freezer friendly.
- Black beans
- Vegetable Broth
- Salt & Pepper to taste
How to make the soup?
Start the soup with an oil free sauté. To a hot soup pan, add in onions and a little vegetable broth and sauté for about 5 minutes. Next, add in the garlic and sauté for 1 minute. You can add in a little broth or water if onions and garlic start to stick.
Now is the time to add in the spices! Stir in jalapeño and cumin for about a minute until aromatic. (I love the smell of cumin!)
Next, add in the beans and the vegetable broth to the soup and bring to a simmer.
Once the beans are softened, mash the beans in the pot. To mash the beans, I suggest using a potato masher or fork. You only need to mash some of the beans.
Next, cover the soup and simmer for 30 minutes and stir occasionally. The soup is ready to be served and add salt and pepper to taste.
Is this soup freezer friendly?
Yes, this soup is freezer friendly for about 3 months. You can store in a plastic freezer bag or store in a glass container. In addition, label and date the soup. This will make it easier to know what is in the freezer and if it’s still fresh.
Can I make this recipe in the Instant Pot?
Yes, you can make this recipe in the Instant Pot. Sauté everything as per the instructions. Add the lid and set the time for 15 minutes in high pressure with a natural release.
What else can you use this recipe for?
- Use the beans in a burrito or taco. Use a slotted spoon and remove some of the beans without the liquid
- Create bean nachos
- Create a bean dip by taking some of the beans and mixing with some salsa. You can cook the beans longer with the lid removed to allow some of the liquid evaporate and the soup will thicken. Remove some of the beans and mix with salsa to create a black bean dip.
P.S. If you make this recipe, leave a comment below, share your pictures on Instagram and tag me with @plantbasedfoodylife … I’d love to see what you make!!!
- 2 15 oz can Black Beans rinsed and drained
- 1 cup onion, miniced one onion
- 1 jalapeno, minced and seeds removed (optional) 1/2 jalapeno for less heat
- 1½ tsp cumin
- 4 cup vegetable broth
- 3 garlic minced about 1 tbsp
- pepper to taste
- salt to taste
- To a hot pot add the onions and small amount of broth to saute 1-2 tablespoons and stir. Saute and stir about 3-5 minutes until onions soften.
- Add in the garlic and saute for 1 minute. Add in additional vegetable broth to deglaze the pan and prevent from sticking. Add in the jalepano and cumin and stir about 1 minute or until aromatic and can smell the cumin and jalapeno.
- Add in the rest of the vegetable stock and the black beans and bring to a simmer. Using a potato masher or fork mash some of the beans in the pot and stir.
- Simmer the soup with lid on for 30 minutes and stirring ocassionally.
- Salt and pepper to taste. Serve.
- Turn the Instant Pot to saute. Asmall amount of broth to saute 1-2 tablespoons and stir. Saute and stir about 3-5 minutes until onions soften.
- Add in the garlic and saute for 1 minute. Add in additional vegetable broth to deglaze the pan and prevent from sticking. Add in the jalepano and cumin and stir about 1 minute or until aromatic and you can smell the cumin and jalapeno.
- Add in the rest of the vegetable stock and the black beans. With a potato masher or fork, mash some of the beans.
- Turn off the Instant Pot. Add the lid to the Instant Pot and on the manual setting set the time for 10 minutes. Have a natural release for the soup.
- Soup is ready and can be served.