This Vegan Black Bean Soup is the perfect healthy comfort food. With quinoa, corn, cilantro and lime juice, this is a nutritious soup recipe is one you will crave.
Y’all, it has been so cold here. Like it got below freezing yesterday.
I am dy-inggggg.
I know I am dramatic, but I seriously thought that by spending January in Orlando I had officially opted out of winter.
Apparently not though.
Luckily it isn’t going to last long – it will be back up in the 70’s by the weekend. Until then, I am consoling myself with soup.
Specifically, this Vegan Black Bean Soup.
It is hearty and healthy and has everything that you need to power through a cold day.
With red pepper, onion, garlic, quinoa, black beans, carrots and corn, you’ve got a Vegan Black Bean Soup that is packed with nutrition. I added in fresh cilantro and touch of lime juice at the end, and toped is off with chopped tomatoes, red peppers, and carrots. So yummy!
We are out of sour cream and my first thought was to make this cashew sour cream. Then I discovered that we were also out of cashews. Since good Floridians don’t go to the store when it is this cold (kidding!), I skipped that idea but I do think that it would be a great addition.
Next time I make this I will definitely add some sour cream. And if I get real crazy I may also ad some of these Seasoned Tortilla Strips. (I’d use organic tortillas and cook in my AirFryer.)
If You Like this Vegan Black Bean Soup You May Also Like:
- Cajun Quinoa Pilaf
- Cream of Broccoli Quinoa Soup
- “Meaty” Quinoa Tacos
- How to Cook Quinoa
- Quinoa Florentine
This Vegan Black Bean Soup is the perfect healthy comfort food. With quinoa, corn, cilantro and lime juice, this is a nutritious soup recipe is one you will crave.
- 1 tablespoon olive oil
- 1 onion chopped
- 1 red bell pepper chopped
- 6 cloves garlic minced
- 3/4 cup quinoa rinsed
- 1 1/2 teaspoons chili powder
- 4 cups vegetable broth
- 1 1/2 cups cooked black beans 1 can
- 1 cup grated carrots
- 1 cup corn
- 1 bay leaf
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground pepper
- 1/4 cup chopped cilantro
- 2 tablespoon lime juice
- For garnish: chopped tomatoes red pepepr and carrots
- Heat oil over medium heat. Add onion and pepper and sauté for 5 minutes. Add quinoa, garlic and chili powder and sauté another 3 minutes.
- Stir in broth, black beans, carrots, corn, bay leaf, salt, and pepper.
- Bring to a boil. Reduce heat to medium-low and simmer covered for 20 minutes. Stir in cilantro and lime juice and garnish to serve.
Make it Cleaner: Skip the olive oil and use olive oil spray. Make it Vegan: Use vegetable broth. Make it Gluten-Free: Make sure to choose gluten-free broth. Make it Quick: Used canned black beans and purchased pre-cut onion, peppers, and grated carrots.
Thanks to the author for the article! Very pleased!
This soup is full of healthy ingrediends and seems fulfilling. Your beautiful pictures makes me want to eat right now. Definitely saving this recipe.
Not everyone in my family love beans – but I cannot get enough of them. Any beans, all beans, cooked anyway possible. You soup looks delicious! Enjoy
I have never had this before, or anything similar, but it looks really good! I’m always up for trying something new, I’ll have to look into it, thanks for sharing!
This seems like the perfect recipe! I went shopping yesterday and among the things I got are quinoa and black beans. I have to go buy the corn and carrots, though. I will definitely be trying this recipe out.
This looks so yummy! I will have to try it out.
I recently discovered the yumminess of black beans and I’m hooked! I would love to give this soup a try.
I’ve never tried quinoa but this recipe makes me want to! Pinning this to try for dinner next week.
What a delicious soup recipe perfect for the cold weather. I would like to try this I never use quinoa on the soup before. I am so excited to see the outco.
This time of year is definitely when I break out the stuff for soups. This one looks like it would be so delicious and hearty.
Is it 1 can of black beans, or 1/2 cup of canned black beans? The formatting of that ingredient for the soup is confusing.
Sorry about that! It is fixed now.
RE: Black Bean Soup. I am confused about the amount of beans. I use 1/2 cup of dried beans to equal one can of beans. Your recipe calls for “1/2 cups cooked black beans 1 can.” Do you mean 1 to 2 cups of cooked beans (which would about equal 1 can)? Or is it 1/2 cup of beans from 1 can? I am never averse to using more beans. I just would like to know how many are called for in the recipe.
The recipe sounds good, by the way, and I will give it a try.
Great question! It is actually supposed to be 1 1/2 cups. For some reason when I imported it to the recipe plug-in it stripped the 1. It is fixed now. Sorry about that.
Thanks for sharing the recipe. This is perfect in this chilly weather in the north.
Yeah, this is a healthy and delicious soup! Having this for lunch is quite heavy enough because of beans.
try this recipe because I love beans and quinoa but mine came out more like a stew very heavy felt like I follow the directions exactly any help is helped
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