Description
Our black bean soup is hearty, warm, comforting and bursting with flavor. All you need are a few simple pantry ingredients, some veggies, and done! Bonus: it tastes even better the second day ( if you have leftovers, that is... )
Ingredients
Scale
- 2 tbsp olive oil or vegetable oil
- 4 celery stalks, diced small
- 1 small red bell pepper, diced small
- 2 medium carrots, diced small
- 1 medium red or yellow onion, diced
- 3 cloves of garlic, minced or grated
- 2 tbsp tomato paste
- 1 tbsp chili powder blend
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp cumin
- 1 tsp salt or to taste
- 1/2 tsp red pepper flakes or to taste
- 2 cans black beans with their liquid
- 3 cups water or vegetable broth
- 1/4 cup brown rice (you can also use quinoa, barley or farro)
Instructions
Black Bean Soup on the Stove Top
- Heat the oil in a soup pot. Add the celery, red bell pepper, carrot, onion, garlic, and tomato paste and cook over medium-high until they start to soften about 5 minutes
- Add the chili powder, smoked paprika, cumin, salt, and red pepper flakes and continue cooking for an additional 3-4 minutes. Add a cup of the water or vegetable broth, and cook for another 2-3 minutes
- Add the black beans with their liquid, the remaining 2 cups of water or vegetable broth, and the brown rice. Bring to a boil and simmer for 20 -30 minutes, or until rice is cooked and all the veggies are tender (the longer you cook the soup, the better it will taste)
- Add a little more water, if you want the soup to be less thick, but don't add too much or it will water down the flavor
Black Bean Soup on the Slow Cooker
- Heat the oil in a skillet. Add the celery, red bell pepper, carrot, onion, garlic, and tomato paste and cook over medium-high until they start to soften about 5 minutes
- Add the chili powder, smoked paprika, cumin, salt, and red pepper flakes and continue cooking for an additional 3-4 minutes. Add a cup of the water or vegetable broth, and cook for another 2-3 minutes
- Add the black beans with their liquid to the slow cooker, the remaining 2 cups of water or vegetable broth, the brown rice, and the cooked vegetables. Turn the crockpot to low and let it simmer for a minimum of 4 hours or until the rice is cooked and all the veggies are tender.
- Add a little more water, if you want the soup to be less thick, but don't add too much or it will water down the flavor
Black Bean Soup on the Instant Pot
- Use the sauté setting on your Instant Pot. Heat the oil, add the celery, red bell pepper, carrot, onion, garlic, and tomato paste, and cook until they start to soften about 5 minutes
- Add the chili powder, smoked paprika, cumin, salt, and red pepper flakes and continue cooking for an additional 3-4 minutes. Add a cup of the water or vegetable broth, and cook for another 2-3 minutes
- Add the black beans with their liquid, the remaining 2 cups of water or vegetable broth, and the brown rice. Close the lid set it to pressure cook for 20 minutes, and let it release naturally.
- Prep Time: 15
- Cook Time: 35
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 351
- Sugar: 6.7
- Sodium: 1,477.7
- Fat: 8.3
- Saturated Fat: 1.3
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 56.1
- Fiber: 18.6
- Protein: 15.5
- Cholesterol: 0
Keywords: black bean soup, soup, vegan, gluten free