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gluten-free black bean soup

Black Bean Soup

Jennifer Marcks / Gluten-Free MARCKS the Spot
This easy and delicious dinner can be made in about 30 minutes. Let it cook down longer for added flavor, but it can be ready to serve pretty quickly. My family continuously asks to make this for dinner.
5 from 1 vote
Course Main Course, Soup

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword black bean soup, dairyfree, gluten-free