Easy Black Bean Soup
Accidental Locavore Black Bean Soup: A Quick & Flavorful Meal
Sometimes the best recipes are born from needing to use up what you have! This Accidental Locavore Black Bean Soup is exactly that – a delicious, hearty soup created from pantry staples and a desire for something warm and satisfying. It’s incredibly easy to make, perfect for a weeknight dinner, and packed with flavor. We’re big fans of simple, fresh ingredients, and this soup delivers on both fronts.
This isn’t your typical, long-simmered black bean soup. This recipe is designed for speed without sacrificing taste. It comes together in just 15 minutes, making it a lifesaver on busy evenings. The combination of cumin, oregano, and a touch of heat from the jalapeño (or serrano) creates a wonderfully complex flavor profile. Feel free to adjust the spice level to your liking – that’s the beauty of cooking!
We love that this soup is naturally vegan and gluten-free, making it a great option for a variety of dietary needs. It’s also incredibly versatile – serve it as a light lunch, a hearty dinner, or even as a base for tacos or nachos. Garnish with a generous sprinkle of fresh cilantro, a dollop of sour cream (if you’re not vegan), or a drizzle of your favorite hot sauce.
Why you’ll love this soup:
- Quick & Easy: Ready in just 15 minutes!
- Flavorful: A delicious blend of spices and fresh ingredients.
- Versatile: Perfect for lunch, dinner, or as a base for other dishes.
- Healthy & Plant-Based: Naturally vegan and gluten-free.
- Adaptable: Easily customize the spice level and toppings.
Frequently Asked Questions
Q: Can I use dried black beans instead of canned?
A: Yes, but you’ll need to cook them first. About 1 1/2 cups of cooked black beans will replace the 4 cans.
Q: I don’t have a jalapeño or serrano chile. What can I substitute?
A: You can use a pinch of cayenne pepper or a dash of your favorite hot sauce.
Q: Can I make this soup ahead of time?
A: Yes! It actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: What are some good toppings for this soup?
A: Fresh cilantro, sour cream (or vegan sour cream), avocado, a squeeze of lime juice, crumbled tortilla chips, or a drizzle of hot sauce are all great options.
Q: Can I freeze this soup?
A: Yes, it freezes well! Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.
Accidental Locavore Black Bean Soup
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 medium red pepper seeded and finely chopped
- 1 jalapeno or serrano chile seeded and minced (more or less depending on your heat tolerance)
- 4 15-ounce cans black beans
- 1/4 cup cilantro chopped, plus more for garnish
- splash red wine vinegar
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
Instructions
- Heat the oil in the bottom of a saucepan over medium heat. Add the garlic, and let it cook for a minute or two to flavor the oil.
- Add the red pepper, the jalapeno, the beans and the liquid from the cans, the cilantro, and a splash of red wine vinegar.
- Add the cumin, oregano, salt and pepper, stir, taste for seasonings and adjust to suit your taste.
- Bring to a boil and cook for 5 minutes.
- You can use an immersion blender for about 30 seconds to puree it a bit to thicken it, but it's not necessary.
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