Cozy up this fall with a warm bowl of this flavorful, high protein, high fiber, vegan Black Bean Soup.
October is the best!!! I love this mild cool crisp weather! It’s getting cold enough to want some (Chicken Lime) soup but not too freezing that you don’t want to leave your home. The problem is that my children aren’t used to dressing for cold weather. They are so little I don’t think they even remember wearing long sleeves and pants last winter. The first time I put a long-sleeve shirt on my 1 year old she kept looking at her arms with a confused look. And my 3 year old, ugh! It is a fight to get her to even wear knit pants. I probably won’t be able to convince her to ever wear the cute jeans I bought her. Eating this Black Bean Soup took no convincing though!
This black bean soup is full of veggies and of course black beans making it a high fiber and protein meal that is naturally low in fat. Perfect for balancing out all those yummy fall treats! The flavor is similar to that of chili and taco soup but it’s meatless so it’s less $$$ and is perfect for the vegetarians in your life.
And what would a soup be without all the amazing topping?!
The cool and creamy sour cream help cut the heat and brings a little comfort (gotta love fat!). I highly recommend full fat sour cream for everything. If you’re on a strict diet then just use less. I don’t know, my opinion is that it’s better to eat smaller portions of the best tasting stuff than lots of sub par low-fat versions.
K, back to the toppings– then you need to throw on some cilantro– my favorite herb that I just can’t live without it. Another thing I can’t live without is some crunchy texture so bring on the chips!
What soups are you enjoying this fall? I can’t wait to try Oh Sweet Basil’s creamy, cheesy Honey Lime Enchilada Soup!
Black Bean Soup
- 1 pound dried black beans
- 6 cups low sodium chicken broth
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 1 jalapeno, diced
- 4 cloves garlic, crushed
- 1½ teaspoons ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon salt
- Sour cream
- Tomatoes, chopped
- Sort through beans, rinse, and then soak overnight. Drain and rinse.
- Place all soup ingredients in a large pot and bring to a boil. Cover, reduce heat to low, and simmer for 2-3 hours until beans are tender and soup has thickened to your liking.
- Place all soup ingredients in slow cooker and cook on low for 6-7 hours of high for 3-4 hours until beans are tender. To thicken, you can place some of the soup in a blender, puree, and add it back to the remaining soup.
- Serve garnished with toppings.
I previously shared this recipe on PenneyLane.com