{"id":10152,"date":"2019-02-05T13:48:27","date_gmt":"2019-02-05T19:48:27","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=10152"},"modified":"2024-07-10T21:39:54","modified_gmt":"2024-07-11T02:39:54","slug":"spicy-vegan-black-bean-soup","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/spicy-vegan-black-bean-soup\/","title":{"rendered":"Spicy Black Bean Soup"},"content":{"rendered":"\n

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Meet my favorite black bean soup!<\/strong> It takes advantage of canned black beans and comes together quickly. Yet the soup tastes remarkably fresh thanks to the carrots, celery and garlic.<\/p>\n

Cumin and a little bit of sherry vinegar (or lime juice) add a Cuban flair that takes it over the top. This lightly creamy black bean soup is packed with flavor.<\/p>\n

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This homemade soup is a million times better than the store-bought variety. Read the comments if you don’t believe me just yet!<\/p>\n

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How to Make The Best Black Bean Soup<\/h2>\n

A few notes and tips before you get started: <\/em><\/p>\n

You don’t need a long list of ingredients for complex flavor.<\/strong> Basic, fresh aromatics like onion, carrots and celery make all the difference. Just cook them until they’re nice and tender.<\/p>\n

Briefly sauté the cumin, garlic and red pepper flakes to enhance their flavor.<\/strong> Then, add the remaining ingredients and gently simmer until the beans are tender and the flavors have melded.<\/p>\n

To achieve the perfect soup texture, purée a portion of the soup in the blender until it’s super creamy.<\/strong> Then stir it back into the pot. Ta da! Now you have black bean soup with tender beans and a lightly creamy consistency, no cream required.<\/p>\n

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Black Bean Soup Storage Tips<\/h2>\n

I should mention that this recipe makes quite a lot of soup. Leftovers will keep well for four to five days, so it’s perfect for weekday lunches.<\/p>\n

You can also freeze this soup. I always freeze my soup in pint-sized mason jars<\/a>, leaving room for expansion at the top and waiting to screw on the lids until the soup has fully frozen. Then I just defrost it later.<\/p>\n

Slow Cooker Black Bean Soup<\/h2>\n

Rumor has it that this black bean soup turns out well in a slow cooker (Erin said she “basically just put it all in the crock at the same time and slow cooked it for about 6 hours”). If you give that a try, will you please let me know how it turns out?<\/p>\n

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Please let me know how this soup turns out for you in the comments!<\/strong> I’m always so eager for your feedback and hope my recipes turn out wonderfully for you.<\/p>\n

Craving more hearty vegetarian soups?<\/strong> Don’t miss the following soup recipes<\/a> on Cookie and Kate:<\/p>\n