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.
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- Sour Cream
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- Diced Bell Pepper
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?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.