If there is one staple soup I’ve always loved, it’s Black Bean! My mom would make it and we would order it at a restaurant, so I have a deep love for this soup. For some people its a classic go to, for others I’ve found its typically something they’ve never even tried. (mind blown).
Like all soups, this one is super easy and affordable! You literally need a handful of ingredients you should already own, 20 minutes, and boom, you have a fab soup you can enjoy throughout the week! The hardest thing about this soup would be trying to capture it in an image and making it look attractive lol. Brown soup is a tough one, but I promise, it’s so good!
When it comes to soups, it’s actually great medium to pack on the veggies. Everything is blended together, they are undetectable and additional veggies only enhance the flavor of soups.. So if you have picky eaters at your table or you’re just looking for ways to maximize your veggie intake, soups are a great option!
What I love about this soup, is everything! It’s quick, easy, affordable, veggie packed, has a lil spicy from the adobo peppers, a hint of smokey from the liquid smoke, isn’t watery, has texture, but isn’t too thick, packs carrots for added flavor and nutrients, can easily be made in bulk, frozen and stored for later, and pairs perfectly with some avocado, sour cream, and cilantro!
If you’re all about black beans or love effortless vegan staples, you have to try my recipe for Black Bean Soup!
Why this recipe is great:
Can be made in large batches
High in plant protein
Can maximize the veggie content by adding bell peppers