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!
Servings 6 servings
Calories 400kcal
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.
Nutrition
Calories: 400kcal