Easy, Chunky and Hearty Black Bean Soup with Vegetables

Favorite

Easy, Chunky and Hearty Black Bean Soup with Vegetables | 31Daily.com

It’s an easy dish, this Chunky and Hearty Black Bean Soup with Vegetables. Yet it’s warm and comforting, even on the coldest of nights.

For me, it often finds its place on a weekend menu. Chock full of veggies, the recipes changes from time to time. I simply empty my produce bin and put what I have left from the week in the soup pot.

Yet the savory flavors remain the same. That smoky cumin and bite of red pepper flakes seem to permeate the liquid and infuse the veggies with just the right amount of heat.

If you’re a heat lover, add a chopped jalapeno to the mix, or use it as a soup garnish.

This black bean soup is one of our favorites, really, all year long. But especially on those cold days of winter.

Easy, Chunky and Hearty Black Bean Soup with Vegetables | 31Daily.com

Print

Easy, Chunky and Hearty Black Bean Soup with Vegetables

It’s an easy dish, this Chunky and Hearty Black Bean Soup with Vegetables. Yet it’s warm and comforting, even on the coldest of nights.

  • Author: Stephanie Wilson
  • Yield: 6 servings 1x
Scale

Ingredients

  • 1 tablespoon olive oil
  • small onion, chopped
  • 2 stalks celery, chopped
  • 3 carrots, chopped
  • 2 cloves garlic, minced
  • 2 medium red potatoes, large dice
  • 15-ounce can diced tomatoes, undrained
  • 1 bunch kale, chopped
  • 15-ounce can black beans, rinsed and drained
  • 4 cups chicken stock (or 2, 15-ounce cans)
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • red pepper flakes
  • salt and pepper to taste

Garnish Ideas:

  • sour cream
  • red pepper flakes
  • pickled onions
  • chopped green or red onions
  • salsa
  • fresh jalapeno peppers, chopped
  • fresh oregano

Instructions

Heat olive oil in a soup bot over medium-high heat. Add onions, celery, and carrots. Saute until soft, about 5 minutes. Then add garlic, undrained tomatoes, kale, potatoes, and chicken stock. Season with salt and pepper to taste and add oregano, cumin, and red pepper flakes. Bring to a boil, then reduce the heat to a simmer. Cook until the vegetables are soft, about 10 to 12 minutes. Add the black beans and heat through.

Ladle into bowls and garnish with sour cream, if desired, and additional red pepper flakes.

Notes

To increase the heat, add a chopped jalapeno pepper to the veggies!

Nutrition

  • Calories: 343 calories
  • Fat: 4g
  • Fiber: 16g
  • Protein: 18g
Recipe Card powered by
Easy, Chunky and Hearty Black Bean Soup with Vegetables | 31Daily.com

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.