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Simple Vegetarian Black Bean Soup

January 27, 2019 By justalittlebitofbacon 4 Comments

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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!

A bowl of black bean and rice soup topped with onions, cheese, sour cream, and avocado.

Hello, all!

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 all sorts of bean dishes. Bean soups and bean based dinners are big in this house, and I think they are going to become bigger in the near future as we move towards a less meat based diet.

What’s to love?

  • Easy – canned beans
  • Healthy – low fat, plenty of fiber, whole grains
  • Flavorful – spices and aromatics
  • Toppings – the real reason we love black bean soup šŸ˜‰

White bowls of black bean soup and toppings with spoons ready to eat.

What do you need?

  • Black Beans – Two 15-oz cans, most pureed and the rest left whole.
  • Vegetable Stock – 4 cups.
  • Brown Rice – You can switch to white but I like the brown here.
  • Vegetables – Carrots, bell pepper, onions, and garlic.
  • Seasonings – Cumin, coriander, ancho, cayenne, oregano, and lime.
  • Toppings – Sour cream, avocado, chopped onions, cheese, tortilla chips, etc.!

Step by step on how to make the recipe.

How to make this

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.

  1. Make the rice.
  2. Saute vegetables – onion, garlic, bell pepper, and carrots – in olive oil.
  3. Add spices, beans, and stock. Simmer.
  4. Puree until smooth and serve with rice.
  5. 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!

Close up of a bowl of soup all stirred up with a spoon scooping some out.

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.

You can connect with me by subscribing to my emails or liking my Facebook or Pinterest (see the form and icons in the sidebar or below the recipe card)

– 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. | justalittlebitofbacon.com #blackbeansoup #beansoup #vegetarian #mexicanfood #easydinners
Print Recipe
5 from 2 votes

Simple Vegetarian Black Bean Soup

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!
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: Mexican
Keyword: black bean soup, vegetarian bean soup
Servings: 6 servings
Calories: 400kcal
Author: justalittlebitofbacon

Ingredients

  • 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

For Serving:

  • limes
  • shredded cheddar cheese
  • chopped jalapenos
  • sour cream
  • diced red onion
  • diced yellow bell pepper
  • diced avocado

Instructions

  • 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.

Notes

  • Rice: I prefer either a brown basmati or a brown jasmine rice. Either are an aromatic, long grained rice which stays firm when cooked.
  • Dried Beans: If you wish to cook your own beans, you will need 1 1/2 cups of dried black beans. Cook them until done and then proceed with the recipe.
Soup in a white bowl with lots of toppings with text overlay - Black Bean Soup.
Soup in a white bowl with lots of toppings with text overlay - Black Bean Soup.

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Filed Under: gluten free, main courses, recipe, soups and stews, vegetarian, vegetarian mains Tagged With: avocado, beans, cheese, lime, onions, rice, sour cream

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Comments

  1. MV says

    March 18, 2020 at 11:24 pm

    5 stars
    I made this for dinner last night and it was so tasty! This is definitely going into the regular lineup.

    Reply
    • justalittlebitofbacon says

      March 20, 2020 at 3:04 pm

      Great! I’m glad you enjoyed the recipe and thanks for the comment. This is one of my daughter’s absolute favorites and one I’m sure I’ll be making again soon myself.

      Reply
  2. Shirley says

    February 12, 2019 at 7:54 am

    5 stars
    Great soup! We all loved it! The kids came back for seconds.

    Reply
    • justalittlebitofbacon says

      February 12, 2019 at 7:56 am

      I’m glad you all enjoyed it! Thanks for commenting. šŸ™‚

      Reply

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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