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This Vegetarian Black Bean Soup is so hearty and easy to make! With only a few ingredients, this soup can be ready in 30 minutes! Garnish with cheese, onions or avocado!
Ingredients Needed For Vegetarian Black Bean Soup
- Olive Oil
- White or Yellow Onion
- Garlic Cloves
- Black Beans
- Green Chilis
- Vegetable Stock
- Sea Salt
- Black Pepper
- Garlic Powder
- Garlic Salt
Kitchen Tools Used In This Recipe
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How to Make Vegetarian Black Bean Soup
This soup is so flavorful and super easy to make! In a stock pot, heat olive oil over medium heat. Add in chopped onion and minced garlic. Cook for about 5 minutes.
Add the drained black beans, diced chilis and vegetable stock. Stir to incorporate. Add in the garlic powder, garlic salt and any additional salt and pepper to your taste. Depending on the black beans and vegetable stock you use, the salt needed may vary.
Simmer for about 15 minutes. Now, using an immersion blender, pulse inside the pot about 4 or 5 times. This will not puree all the beans but about half of them, and make the soup creamy. You can also puree for a smooth and creamy soup.
If you don’t have an immersion blender, you can scoop about half the soup into a conventional blender, pulse and then add back to the pot. Of course, you can choose to not blend the beans at all!
Serve immediately or this soup makes great meal prep! Separate servings into airtight containers and refrigerate or freeze.
Hope you enjoy!
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Vegetarian Black Bean Soup
- Total Time: 30 minutes
- Yield: 6 Servings 1x
Ingredients
- 2 tbsp olive oil
- 1/4 cup white or yellow onion, chopped
- 3–4 garlic cloves, minced
- 60 oz black beans, drained (4–15 oz. cans)
- 4 oz green chilis
- 2 cups vegetable stock
- 1/2 tsp garlic powder
- 1 tsp garlic salt
- sea salt and black pepper to Taste
Instructions
- In a stock pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic, cook for 5 minutes.
- Add the drained black beans, green chilis and vegetable stock, stir.
- Then add the garlic powder and garlic salt, and salt and pepper to taste, stir.
- Simmer for about 15 minutes.
- Use an immersion blender and pulse the soup 4 or 5 times to make the soup creamy and still little chunky.
- Serve immediately!
Notes
- I always say salt and pepper to taste, in this case the saltiness can vary depending on black beans and vegetable stock. So salt to your liking or as needed.
- If you don’t have an immersion blender, you can scoop about half of the soup into a conventional blender and pulse, then return to pot.
- If you like a smooth soup, use a blender to pulse all of the soup until smooth.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course, Side Dish, Soup