Recipe: Easy Black Bean Soup (Vegetarian and Vegan)

The Covenant Diet - EASY Black Bean Soup

My sister-in-law made this soup for a getaway weekend when my husband’s family got together to celebrate his dad’s 60th birthday. She made a chicken tortilla soup for everyone else and then made this one for me (she is super considerate)!

It was sooooooo amazinggggggg that I got the recipe and made it again last night! We loved it and we loved the leftovers today for lunch!

I’m not much a photographer, but I did snag that one pic!

Easy Black Bean Soup (Vegetarian and Vegan)
(Below is the stovetop version and the crockpot variations are in {fancy brackets}!)

Ingredients
• 2 Tablespoons vegetable or olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4-5 cans (14-19 oz each) black beans, undrained
• 1/3 cup Frank’s RedHot Original Cayenne Pepper Sauce
• 2 cans (14.5 oz each) vegetable stock {1 can for crockpot}
• 1/4 cup minced fresh cilantro
• 1 1/2 Tablespoons ground cumin
• Sour Cream, optional
• Avocado slices, optional

Directions
1. Heat oil in 4 or 5 quart saucepan. Add garlic and onion; cook until tender.
{Skip this step if you want when making in the crockpot.}

2. Stir in beans with liquid, broth, Frank’s RedHot sauce, cilantro, and cumin. {Include chopped onion and garlic in crockpot.}

3. Bring to a boil. Reduce heat; simmer, partially covered, for 30 minutes, stirring often. {Cook on high for three to four hours. No need to stir.}

4. Remove 1 cup of soup. Place in blender; cover securely and process until smooth. Return to saucepan; stir. (Or do this with an immersion blender.)

5. Serve soup in individual soup bowls. Top with dollop of sour cream and avocado chunks or guacamole, if desired.

Note: This was a smidge over mild on my “tongue temperature” gauge, so if you are sensitive to heat then you might consider decreasing the hot sauce. And on the topic of hot sauce, I am not one for “brand name snobbery”, but I think the sauce really makes this recipe so it might be worth the extra trip or having this sauce for just this recipe. I seriously think you’ll want to make it again anyway!

Note: This soup freezes well. Freeze leftovers in individual portions. Thaw and reheat in microwave.

Prep Time: 10 minutes {5 minutes}
Cook Time: 35 minutes {3-4 hours}