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Vegetarian Black Bean Soup


  • Author: The Sweet Cucina
  • Total Time: 30 minutes
  • Yield: 6 Servings 1x

Ingredients

Scale
  • 2 tbsp olive oil
  • 1/4 cup white or yellow onion, chopped
  • 34 garlic cloves, minced
  • 60 oz black beans, drained (415 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

  1. In a stock pot, heat olive oil over medium heat.
  2. Add the chopped onion and minced garlic, cook for 5 minutes.
  3. Add the drained black beans, green chilis and vegetable stock, stir.
  4. Then add the garlic powder and garlic salt, and salt and pepper to taste, stir.
  5. Simmer for about 15 minutes.
  6. Use an immersion blender and pulse the soup 4 or 5 times to make the soup creamy and still little chunky.
  7. 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