Beans are one of nature's most perfect creations - they are high in fiber and low in fat. That makes them filling and good for people, whether they are dieting or not. And they're also pretty tasty, so it's not difficult to look forward to a meal with beans.
This soup is hearty and is great eaten by itself with a couple of tortillas or a hunk of cornbread as a meal; otherwise, it goes great as a starter for a Mexican or Tex-Mex-themed dinner. For cooks in a hurry, canned beans can be substituted for the dry version here.
Finally, this soup is not only vegetarian, it's vegan, so this soup can be served to just about anyone at the dinner table. And it's healthy, so the cook can feel good about serving it too!
Vegan Black Bean Soup
Ingredients:
- 1 16-ounce bag dry black beans
- 8 cups water
- 1 ½ cups diced onion
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 1 Tbsp. extra virgin olive oil
- 5 cups vegetable stock
- 2 Tbsp. light chili powder
- 1 Tbsp. cumin
- 1 Tbsp. garlic salt
- 1 tsp. oregano
- 2 14.5-ounce cans diced tomatoes
- 1 4.5-ounce can diced green chilies
- 2 cups corn, fresh or frozen
Directions:
- Rinse and sort beans. In a pot, add beans and water. According to package directions, beans can either be soaked overnight and then simmered for two hours the following day; or boiled for two minutes, then allowed to soak for one to two hours, and then simmered for two hours afterward; or slow-cooked in a crockpot for several hours. Simmer the beans until tender. Set aside.
- Heat the olive oil over medium-high heat in skillet, then add onion, garlic, and carrots. Saute, stirring constantly, until onion is golden. Transfer to a large pot or Dutch oven.
- Add the vegetable stock. Next, add chili powder, cumin, garlic salt, and oregano. Bring liquid to a simmer.
- Add diced tomatoes, green chilies, and corn. Drain the beans (no need to rinse, though) and add to soup as well. Bring soup to a boil, then reduce temperature to low. Cook over low heat with a lid for approximately half an hour.
- Serve with favorite tortillas or vegan cornbread and enjoy!
A Versatile Soup
This soup tends to make a large quantity, but this soup freezes well. It can be frozen in separate servings and reheated for single meals, or it can be refrigerated for several days.
Again, for the busy cook, canned beans can be used instead of cooking beans from scratch.
If a thinner soup is desired, one or more cups of vegetable stock (or water) can be added until soup reaches desired consistency.
Enjoy this soup - unlike split pea or vegetable soup, this one is slightly spicy and goes well Mexican fare. And it's great year round!
Cynthia Jones-Shoeman - Cynthia (“Cindy”) Jones-Shoeman earned her MA in English from Colorado State University in 2007; her thesis was "Toni ...
