Black beans have somehow become a staple at our house lately.
Over the last few years, we have incorporated more beans in our meal plans to decrease the amount of meat we consumed each week.
Yet, during these past months at home, (more than we want to count!) we have created more bean recipes over meat for sure. At one point, the meat was pretty limited at the grocery store – which probably prompted this push to beans as well.
No complaints here!
We found we really enjoy black beans and they are so easy to use.
This gluten-free Black Bean Soup is probably one of our favorites overall.
Using whole fresh ingredients brings a lot of health to your plate with this simple meal which can be made in about 30 minutes, and gives you a quick win in the kitchen.
Allowing it to cook a little longer will create added flavor, but overall it can be ready to serve pretty quickly.
My family continuously asks me to make this for dinner. (Yes, my children!!)
Cooking with Beans
Often people shy away from beans due to the fact that they cause belly issues . . . gas.
Gas is part of life, yet beans can bring about more than desired.
When cooking with beans, soak them for a couple of hours or overnight, along with a bay leaf or a piece of kombu (dried seaweed) to help with digestion.
Alternately, you can also boil the beans for 20 minutes if there is no time for soaking.
After boiling or soaking, rinse the beans before adding them to your soup.
If using canned beans, make sure you rinse the beans well before adding them to your water for soaking. With dried beans, rinse them off to clean and then soak overnight.
Serving your Black Bean Soup
You can serve this soup with all the chunky veggies or blend it up to make a rich and creamy soup.
Serve topped with fresh avocado, parsley, or sour cream.
Enjoy with your favorite gluten-free bread or side salad. (Jump over to my Gluten-Free Moms Facebook Group where I teach how to make Gluten-Free Sourdough bread!)
Either way you serve it
. . . delicious . . .
a bowl your family will ask for again and again.
Grab the recipe and let me know what you think!
Black Bean Soup
- 2 can organic black beans
- 4 carrots
- 3 celery stalks
- 1 medium sweet onion
- 14 ounce can diced tomatoes
- 1 medium sweet potato
- 1 cup chicken or vegetable broth
- 1 T chili powder
- 1 t. cumin
- 1-2 T dried parsley
- 1 ½ cups water
- 1-2 T olive oil
- Drain and rinse two cans of black beans. Place in a pot with a bay leaf or a piece of kombu. Cover with water and boil for 20 minutes. This helps with digestion (taking away a bit of the gas).
- Dice the onions and celery. Add to a medium soup pot with 1-2 T olive oil. Cook over medium heat for about 5 minutes, stirring often.
- Peel and slice the carrots. Add them to the onion and celery mixture and continue to cook about 5 minutes, stirring occasionally.
- Add the chicken broth (or veggie), the diced tomatoes and stir all together.
- Peel and chop the sweet potato. Add to the pot with 1 ½ cups of water.
- Add in the spices. Stir all together and cook for 10 minutes.
- Drain and rinse the beans after boiling. Add to the soup pot and continue to cook another 10-15 minutes, allowing the sweet potatoes to soften and the flavors to come together.
- You can serve this soup as is or blend a portion of the soup to make it creamier. To do this, you can let the soup cool, then blend a portion and add it back to the soup pot before serving. Or be extremely careful and use an immersion blender or carefully place some of the soup into a Ninja or Blender of choice.
- Be very careful blending hot soup. Use a towel over the blender so nothing splashes out and cover the blender when opening so you do not burn yourself.
- I prefer to blend about half of the soup, then place back into the pot and stir well. You can leave as chunky as you like, or blend the entire soup - all up to you.
- To serve, top with fresh chopped parsley and avocado, or leave plain.
- Serve with a delicious gluten-free sourdough roll or a side salad.
Want to learn more easy
and delicious recipes?
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Gluten-Free Cooking Class!
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