I am 'over the spoon' for this vegan black bean soup for so many reasons...but I'll keep it simple in honor of how simple this recipe is.
It is naturally all those trendy health words (vegan, dairy-free and gluten-free)
all you need is:
- a blender
- black beans
- salsa
- cumin
- vegetable broth
The salsa is what brings a majority of the flavor so choose whatever kind you like (spicy, chipotle, etc.) and feel free to get creative.
I've been using more of a mild pico-de-gallo style but you could get spicy, mango, fire roasted, any kind goes!
If you want to sneak in some more veggies you could blend in cauliflower or spinach for greens.
The topping options for this soup are endless but some of my go-to's are:
- avocados for healthy fat
- cilantro
- Greek yogurt or sour cream
- hot sauce
Serve this black bean soup hot or cold!
Over the Spoon for:
Pantry Staples
4 ingredients
Dairy and Gluten-free
Full of protein and fiber
Vegan
4-Ingredient Vegan Black Bean Soup
Equipment
- Blender
Ingredients
- 2 cans black beans
- 1 cup salsa
- 1 ½ tsp cumin
- 1 cup vegetable broth
- salt & pepper to taste
Optional toppings
- avocado
- cilantro
- greek yogurt or sour cream
- shredded cheese
- lime wedge
Instructions
- In a large blender (or in a large bowl if using immersion blender) blend together broth, 1 cup of beans, cumin, and ½ cup of salsa.
- Once blended, add in second can of beans and the rest of the salsa to give the soup more consistency.
- Serve right away if you want it as a cold soup, or heat up a bowl and serve with any toppings!
If you're all about simple,1 dish, minimal ingredient and vegan recipes try out this Greek Chickpea Salad or Summer Time Gazpacho!
This soup is so perfect! It is incredibly easy to make (seriously, less than 10 mins) and soooo tasty! I topped mine with hot sauce and tortillas. Thank you for an awesome, plant protein packed recipe!!