Today's a good day for black bean soup! Though the weather has been warmer than usual this winter, I'm still in full-on soup mode. It's an easy weeknight meatless meal, and even better when topped with avocado and cilantro. This Black Bean Soup recipe is made in one pot, perfectly seasoned and full of protein thanks to the beans. If you prefer a smooth and consistent texture, feel free to puree the entire batch.This post may contain affiliate links.It’s all about texture! I like to puree half of the soup to create that creamy and thick texture, and leave the other half as is, which adds some chunkiness to the soup.That way, you don’t have to dice the onion! If you’re really looking to save time, buy the already diced onions that you can usually find in the refrigerated section of your grocery’s produce section.If you need more side dish ideas, here are a couple to get you started: What to Serve with Black Bean SoupĪ simple side salad or a crusty slice of bread goes perfectly with a bowl of this quick black bean soup. To thaw, place in the fridge overnight or reheat gently in the microwave. Add lime juice and stir.Ībsolutely! This creamy black bean soup freezes incredibly well. ![]() I guarantee this soup will rival the restaurant versions. This recipe really so easy to make, friends! Hence the name Easy Black Bean Soup! If you’re on the hunt for the perfect meatless Monday dish, or are just in need of a hearty soup, then look no further. ![]() Here’s what else you’ll need for this simple recipe: I made this black bean soup with canned beans to save some time. The creamy texture, while still keeping some of the beans and veggies intact, makes this soup extra special. It’s loaded with flavor and packed with deliciousness. Fine if you have the time, but since we’re talking about 30 minute recipes today, that just wasn’t going to cut it.Īfter some trial and error, I finally perfected this black bean soup from scratch. Most black bean soups that I found were either made in the slow cooker or took more than 45 minutes to make. I will admit that I researched a lot of black bean soup recipes and had my fair share of recipe fails when trying to make this a 30 minute meal. Loaded with black beans, spices, and lots of flavor, this simple soup serves as a hearty main dish and is perfect for a meatless entree! So, it’s time for me to share this Easy Black Bean Soup! This creamy black bean soup is zesty, filling, and ready in just 30 minutes. But, nevertheless, I still enjoyed them all. Some I like, some were ok, and some weren’t worth having again. I’ve been on the hunt for black bean soups. And ever since then, I’ve been a black bean soup connoisseur. I was a little skeptical to try it, but once I did, I was hooked. But, in a soup? For some reason, I had never had it before! Strange, especially for a food blogger, right? Especially in this Black Bean Taco Quinoa Skillet, that Southwest Chicken and Rice Bowl, and this Sweet Potato Chili Pasta. So, it’s kind of strange to me that the first time I had black bean soup was about two years ago at a Mexican restaurant. But, for the most part, I will try everything and like most of it, too. Sure, there are certain foods that I won’t touch with a ten foot pole (I’m looking at you coleslaw, cottage cheese, cucumbers, celery, and potato salads). I consider myself to be well-rounded when it comes to food. I’m not really a picky eater, or at least I think so. ![]() This Easy Black Bean Soup is zesty, filling, and ready in just 30 minutes.
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