Vegetarian Black Bean Soup Recipe | Rockin Robin Cooks

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon cubes

Homemade broth can be lower in sodium and more flavorful.

black beans

🥗Healthier: cooked lentils

💰Cheaper: canned beans

Canned beans save time and are often less expensive than dried.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

lime juice

🥗Healthier: fresh lemon juice

💰Cheaper: bottled lemon juice

Bottled lemon juice is more affordable and has a longer shelf life.

Heat a frying pan over medium heat and add the olive oil.

Once the oil is hot, add the onion, celery, and jalapeno pepper. Sauté for about 10 minutes, stirring frequently.

Place the potato into a saucepan, cover with water, and bring to a boil. Cook for about 8 to 10 minutes or until soft.

In a stockpot, combine the beans (all but the reserved 1 cup), vegetable broth, tomato, ground cumin, ancho chile powder, marjoram, lime juice, basil, and parsley. Stir to combine.

Add the onion/celery mixture to the stockpot and bring the soup to a boil. Cover and simmer for 10 minutes.

Turn off the heat and let the soup cool for 10 minutes before blending.

Using an immersion blender, blend the soup until smooth.

Add the coconut milk and heat the soup to dissolve any coconut solids that need to melt.

Stir in the corn, potatoes, and reserved 1 cup of beans until hot. Serve with a garnish of chopped green onion if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary