After an unbelievably hot October, fall has finally arrived in Los Angeles with cooler temperatures and a few rainy days. So it’s time for my first soup recipe of the season. I’m starting off with a black bean and vegetable soup. It’s a thick, hearty soup loaded with black beans and veggies. It has a touch of spicy heat from red pepper flakes and cumin. This soup is high in fiber and low in fat. Serve it with some cheesy toast and you’ve got the perfect fall meal for lunch or dinner.
Start by sautéing the aromatics – onions, celery, carrots, a red pepper and some garlic in a little olive oil. Once the aromatics are soft, you add the spices – red pepper flakes, ground cumin and a little black pepper. Then add in the black beans, a can of diced tomatoes and some water and bouillon cubes. Bring to boil, turn down the heat and simmer for 30 minutes. Next, using an immersion blender, puree your soup to your desired consistency. I like a thick soup so I pureed about half the soup. If you like a smoother soup then puree 3/4 or all of the soup.
I served the soup with some cheesy toast because I love cheesy toast – especially with soup. Simple, crunchy, cheesy toast is the best. I used parmesan cheese but you can use any type of cheese – cheddar or pepper jack would be great choices. I’ve include the directions for cheesy toast below.
A couple of notes about this recipe:
- The soup is vegan, the cheesy toasts are not.
- Since I used bouillon cubes, which are rather salty, I used low sodium black beans in this recipe.
- This soup, like most soups, tastes great the next day.
- I topped the soup with a little diced red pepper and parsley because it looked pretty.
- To blend the soup you can either use your blender or use a hand held immersion blender. I find the immersion blender much easier to use and clean.
- If you’re a big soup fan then here are some more hearty fall soups you might like: Lentil and quinoa soup, roasted carrot and parsnip soup, tomato and rice soup and red lentil and carrot soup.
|Black Bean and Vegetable Soup|| |
- 1 medium onion - diced
- 1 red pepper - diced
- 3 medium carrots - diced
- 2 large celery stalks - diced
- 2 tbs olive oil
- 3 garlic cloves - minced
- 2 15 oz cans of black beans
- 2 tsp cumin
- ¼ tsp red pepper flakes
- 10 twists of black pepper from a pepper mill
- 1 can of diced tomatoes - I used Hunts petite diced tomatoes
- 3 cups of water
- 2 vegetable bouillon cubes
- Cheesy Toast
- French Bread - sliced
- 1 garlic clove - peeled
- Butter - room temperature
- ¼ cup parmesan cheese
- 1 tbs minced parsley
- freshly ground black pepper
- Heat 2 tbs of olive oil in a large soup pot over medium to low heat. Add diced onions and sauté over medium to low heat for 5 minutes. Stir often so onions do not brown.
- Turn heat down to low and add diced red pepper, carrots, celery and garlic to the onion in the soup pot and continue cooking for 10 minutes. Stir occasionally.
- Add cumin, red pepper flakes and ground pepper to the veggies in the soup pot and stir to combine.
- Drain and rinse black beans and add to the soup pot.
- Add diced tomatoes (and juice) to the soup pot.
- Add 3 cups of water and the two bouillon cubes.
- Turn heat up and bring to a boil.
- Once the soup is boiling, turn down the heat to low and simmer soup for 30 minutes, stirring occasionally.
- When the soup is ready, puree half with an immersion blender.
- To make cheesy toasts, toast the bread and then rub a garlic clove over the toasted bread. Next lightly butter bread and sprinkle on some parmesan cheese. Place toast with cheese under the broiler for a minute or two until the cheese melts. Top with minced parsley and a little fresh black pepper.
If you are using vegetable stock instead of vegetable bouillon cubes be sure to check your seasoning - you may need to add salt.
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