Vegetarian Black Bean Soup

Submitted by sweetysjd

"This is one of the best (and easiest) black bean soups I've ever had!"

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 6

ingredients

• 236.59 ml onion, chopped
• 2 garlic cloves, minced
• 425.24 g can vegetable broth, divided
• 2 (850.48 g) can black beans, rinsed and drained
• 236.59 ml potato, peeled and diced
• 2.46 ml dried thyme
• 2.46 ml ground cumin
• 425.24 g can diced tomatoes, undrained
• 2.46 ml hot pepper sauce
• 2 green onions, sliced

directions

1. In a saucepan, bring the onion, garlic and 1/4 cup broth to a boil.
2. Reduce heat, cover and simmer 6-8 minutes or until onion it tender.
3. Stir in beans, potato, thyme, cumin, and broth; return to a boil.
4. Reduce heat; cover and simmer 20-25 minutes, until potatoes are tender.
5. Stir in tomatoes and hot pepper sauce; heat through.
6. Sprinkle with green onion.

Reviews

[pequotkate]

We're cheap, poor, creative, picky and hungry. And vegetarian. This worked. Moreover, my gourmand husband said this was the best thing I've made in 22 years. It's filling but double the recipe. They'll want more. Sour creme's a good touch. Nice job, you guys!

 

[Len23]

I'm going to review without stars with the disclaimer that this was *wonderful*! But I did a fair bit of tweaking to use up what I had on hand (cleaning out the pantry before moving), so I didn't think it was fair to review it as is. The modifications: I used a generous helping of chopped roasted garlic that I had in the freezer. Realized I had run out of cumin, so I used some curry and coriander (I think that's what it was!)- later on I found the cumin, so added that in too:). I used a 19 oz can of 6 mixed beans and a 19 oz can of white navy beans. Dumped my tomatoes in and then realized, oops, that was a 28 oz can! So the soup got double the tomatoes. I also added in a small can of peaches and cream corn, which gave this the best crunch. Tossed in a dash of super hot garlic hot sauce and a shake of red pepper flakes for the heat-lovers. At that point I let it simmer for hours and hours, adding water as needed. In the last hour and a half of cooking I added in diced potatoes and carrots so they wouldn't get too mushy. After about 6 hours of simmering we had the most lovely *very* thick stew-like dish that people just piled on their plates as a side dish instead of as a soup. Everyone ignored my dish of green onions for the topping, lol. The thickness of this (and I added a lot of extra water/broth) would lend itself well to being served with naan bread or soft pitas for scooping. We served it as a side along with veggie burgers and pulled pork, but definitely hearty enough to be a solid main dish. Vegans, vegetarians and meat-eaters alike (10 of us) all tucked into this and loved it. I'll definitely make it again and next time I'll try it with the black beans:). Personally I think the long cooking time really brought all the flavours together well- it had a bit of a kick with the most lovely smokey curry/cumin undertone to it.

 

[iNom o.]

Alright I'm not putting stars because reasons. . . Hello, I am Canadian, and dycalculic Here in Canada, we don't have our beans and tomatoes in soup sized cans, nono, we have them in biiig cans about double the size or more And in Canada, we use metric, so I had no idea how much 7 ounces was, and only looked this up AFTER I started making the soup (did I mention I'm autistic and struggle with steps and planning? ^^') So, I about doubled everything, and still ended up having way too much tomato (I even had half of a Canada can handy in the fridge that I had to use, it likely would have been enough on its own!) I added plenty of extra thyme and cumin and sauce and so on to combat the powerful tomato taste and smell And I only had one big can of black beans so I supplemented a can of chickpeas as well (I opened them before looking up these mystery can sizes) It did turn out really tasty and it was one heck of an adventure So like, I'll give it another try someday with better awareness of what I'm doing Lots of love from Canada <3

 

[Bren_in_L.R.]

I made this as written--almost. We like our soups to be a little "soupier" so I added another cup of diced potatoes and a second can of vegetable broth. I also did my usual method of sauteing the pressed garlic and onions in a touch of oil till soft, then added the broth, etc. My DH has enjoyed it over the weekend while I was at work and asked that I make it again...soon. Very easy and very tasty. A great combination for my hectic schedule. Thanks Sweety.

 

[Sarah_Jayne]

I can never have enough vegetarian soup recipes in my collection and this is a very welcome addition. This was really easy to put together and tasted good too. I did have to add some extra broth to keep it going dry but I have had this trouble with black bean soups before and I am really starting to think there is something different about black beans I get in the UK and those in the States. So, that has nothing to do with your recipe, I am sure and wasn't a very big deal. I am a bit of a spice wimp but my hubby likes it hot. So, I didn't add the hot sauce to the big pot but instead gave him the bottle to put it in for himself. I topped mine with some low fat sour cream and some banana chillies. Made for PAC Fall 2008.