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… )
Scale
Ingredients
- 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
- Heat the oil in a soup pot. Add the celery, red bell pepper, carrot, onion, garlic and tomato paste cook over medium-high until they start to soften, about 5 minutes
- Add the chili powder, smoked paprika, cumin, salt and red pepperflakes 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
- 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