Vegetarian black bean soup is one of the those cozy, comforting dinners you can feel good about! Beans, brown rice, and piles of veggies to mix into the bowl will satisfy your taste buds and stomach while giving you plenty of healthy nutrients. It’s a favorite in our house for meatless Monday, or any day!
We’re here working our way through winter, selling Girl Scout cookies (daughter is a Cadette and will be a Senior next year – how time flies! I remember the Daisy years), continuing our organizing binge by weeding out more stuff, and making all sorts of cozy dinners.
Just recently I took photos of stuffed pork chops with pasta (perfect for a date night!), hot spiced milk (with or without bourbon), and a new Instant Pot Italian pot roast. Tonight I’m making a sheet pan chicken and potato dinner, which may show up here soon depending out how we like it. And I have all sorts of other cold weather dishes planned out!
While I adore summer for its bounty of beautiful, fresh produce, I do also love the chance to have stews and pot roasts and baked pastas. And, of course, cream of black bean soup! Yep, I snuck that in there. 🙂 But, really, bean soups and bean based dinners are big in this house, and I think they are going to become bigger in the near future.
My daughter, who has been rather up and down about meat for the past few years, has told me she wants to eat more vegetarian dinners, and especially wants to reduce her red meats. (Though apparently ground beef is still on the menu.) Combine that with her long standing love of beans in just about all their forms, and we have been enjoying bean burritos, bean burgers, and bean soups. All old favorites, but higher in the rotation now.
And this vegetarian black bean soup deserves to be higher in the rotation!
- Easy – canned beans
- Healthy – low fat, plenty of fiber, whole grains
- Flavorful – spices and aromatics
- Toppings – the real reason we love black bean soup 😉
How do you make vegetarian black bean soup?
To make vegetarian black bean soup saute onions, garlic, and carrots until soft then add spices, beans, and stock. Simmer to develop the flavors and serve over rice with toppings of your choice.
- Saute vegetables – onion, garlic, bell pepper, and carrots – in olive oil.
- Add spices, beans, and stock. Simmer.
- Puree until smooth and serve with rice.
- Add toppings such as onion, avocado, sour cream, and jalapenos.
To put together this simple dinner, start the rice first so that it will be done when the soup is ready.
Then chop up your veggies and saute them in olive oil until they are nice and soft. Add the spices, let them bloom in the hot oil. And pour in the beans and stock.
Get everything to a simmer and let the flavors meld together. Once that’s done, puree in the blender then rewarm the soup in the pot.
Serve over the rice with ALL the toppings!
Great Bean Recipes
Here are a few of my favorite bean based dinner and side dish recipes!
- Ground Beef and Bean Chili
- Braised Beans with Garlic and Arugula
- Potato, Sausage, and Bean Minestrone
- Pasta e Fagioli
- Warm White Bean, Bacon, and Spinach Salad
If you try my recipe for Vegetarian Black Bean Soup, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
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– Happy Eating, Annemarie
Healthy and easy vegetarian black bean soup is a quick stove top dinner! Creamy without cream and full of flavor, its a perfect weeknight dinner. And even better with ALL the toppings - avocado, jalapenos, sour cream, diced onion, and more!
- 1 1/2 cups brown rice
- 2 tbsp olive oil
- 1 medium white onion, chopped
- 2 medium carrots, peeled and chopped
- 1/2 yellow bell pepper, chopped
- 4 cloves garlic, chopped
- kosher salt
- 1 1/2 tsp cumin
- 1/2 tsp coriander
- 1 tsp ancho chili powder
- 1/4 tsp cayenne
- 1 tsp dried oregano
- 2 cans black beans, drained and rinsed, 1/2 cup reserved
- 4 cups vegetable stock
- 1 lime
- shredded cheddar cheese
- chopped jalapenos
- sour cream
- diced red onion
- diced yellow bell pepper
- diced avocado
Start the rice according to package directions or in your rice cooker. While the rice is cooking, do all the prep.
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, bell pepper, and garlic along with a pinch or two of kosher salt.
Saute until the vegetables are softened and a little browned, 5-7 minutes. Adjust the heat as needed to keep the vegetables from burning.
Add the cumin, coriander, ancho, cayenne, and oregano. Stir and cook for about 30 seconds.
Add the beans and stock. Bring to a simmer and cook for 15 minutes.
Transfer the soup to a blender and blend until smooth. Return the soup to the pot, add in the 1/2 cup of reserved beans, and bring back up to a simmer. Squeeze in the juice of one lime. Add more stock if the soup is too thick.
Taste and add more salt and spices as needed. Serve the soup over rice with the toppings of your choice.
Rice: I prefer either a brown basmati or a brown jasmine rice. Either are an aromatic, long grained rice which stays firm when cooked.