This gluten-free black bean soup recipe is made from scratch and rich with smoky flavor. Regardless of their nutritional value, having a family of 4 kids makes it vital that these beans are hidden and made in a fun and interesting way or they won’t be eaten. Well, the hidden part is true for everyone but my 7 year old daughter. She has loved beans ever since she was a baby. She gets so excited when she sees them and eats them like candy. She calls them “beanie weanies.” Luckily, she doesn’t know what real Beanie Weanies are. Seriously, if I get some black beans out to put on my salad, she’ll beg the rest of the can off me and just sit there and eat plain black beans with a smile on her face. And when I cook black beans in the crock pot and freeze them in individual servings, she really likes those. Just goes to show that you should expose your children to a wide variety of foods, because you never know what foods they will absolutely love.
So far, I have won the kids over with black bean brownies, black bean cookies, sausage made with garbanzo beans, and other creative goodies – now I can add this amazing healthy black bean soup recipe to the list.
I ALWAYS make this soup in a large batch because it can be used in tons of ways throughout the week. Try it: as a soup; served atop nachos; drizzled on hotdogs; served as a taco salad; and even as a yummy dip for flatbreads! I absolutely LOVE serving this soup with my all-natural homemade tortillas and making your own tortillas is so easy to do.
No matter which way you make the soup-it is so easy and can be made in less than half an hour! You can add additional spices if you like your food HOT HOT HOT -or enjoy it as written for a smoky bowl of goodness. If you are really looking for an award winning dish, add 1 tablespoon of unsweetened cocoa powder to your soup while it is cooking. Chocolate is an ingredient found in a traditional Mexican mole sauce and it will bring an inspired richness to your soup.
- 2 C. Dry Black Beans
- 6 C. Water
- 2 T. Olive Oil
- 1 Yellow Onion, chopped
- 1 Red or Green Bell Pepper, chopped
- 1½ t. Cumin
- 1½ t. Chili Powder
- 4 oz. Diced Green Chilis
- 1 t. Minced Garlic?
- 1 15 oz. Can Diced Tomatoes
- 8 C. Vegetable Broth
- Coarse Real Salt to taste
- Top with:
- Sour Cream
- Diced Tomatoes
- Diced Bell Pepper
- Diced Onion
- Diced Avocado
- ?Place the dry black beans in a stock pot and cover with the 6 cups of water.
- Bring to a boil on high heat and boil for 2 minutes.
- Cover with a lid and turn heat off. Let the beans soak for 2 hours.
- After 2 hours, drain and rinse the black beans and set aside.
- In another stock pot, add the olive oil and heat on medium/high. Add the died onion, bell pepper, cumin, and chili powder to the pot and saute for 2-3 minutes, or until the onion softens and is translucent. Add the green chilis and garlic and saute for another minute. Add the diced tomato, vegetable broth, and soaked black beans. Bring to a simmer and cover. Let cook for 1 hour on medium heat, stirring occasionally. Watch the soup to make sure that liquid levels do not get to low. If they do, add more water.
- Soup is ready when the black beans are tender.
- Place half of the soup in a blender and puree until very smooth.
- Add pureed soup back into the pot with the rest of the soup and stir together, adding more vegetable broth if a thinner consistency is desired.
- Add salt to taste.
- Serve with toppings.