This one is a huge favorite in our house. And when I say that I don’t mean just for my husband and I. I am also referring to both kids.
While it’s not very surprising that my youngest loves it – that kid will eat anything presented to him, and I really mean anything – I didn’t expect my oldest to also devour it the first time I served it.
I am being realistic and know that Corbin will eventually test my patience also and start fussing on some foods but I am enjoying at least one of my children’s love for my cooking.
Not that Declan is too tricky but he certainly has been a challenge at times. He went through a phase were it was difficult to get him to eat anything besides tomatoes and noodles but we stuck through it and I am finally seeing the light at the end of the tunnel.
The kid has even been requesting broccoli! *Mind blow* He doesn’t always touch it but he keeps saying he wants some for supper so who am I to say no!
Back to the soup, I try to include some plant based protein in our meal plan for a few reasons, but mostly to switch things up. It’s a good way for us to make sure Declan – and Corbin too – doesn’t get stuck in a food rut which can be hard to break.
Ever since the first time I made this, Declan has been requesting it frequently. I think it some of it has to do with getting to dip tortilla chips in the soup but I call this a win either way.
If you are not sticky about being plant based, you can also add in bacon which I have done before. The yogurt can also be substituted for some grated cheese but if I’m being honest I much prefer the yogurt!
It is so easy to put together and is ready in 30 minutes which is perfect for weeknights or can easily be made in advance and re heated.
You can also keep it chunkier but if doing so, diced vegetables smaller. If you are putting it through the blender you can roughly chop everything making it even easier to prep.
Black bean soup
- 2 cans black bean drained and rinsed
- 1 can diced tomatoes
- 1 onion diced
- 4 cloves garlic minced
- 5 carrots diced
- 2 celery stalks diced
- 3 cups vegetable stock
- 2 tsp cumin
- salt and pepper
- 1 tbsp olive oil
- Dice up the onion, garlic, carrots and celery. If you plan on putting it in the blender you can roughly chop it up. If you plan on keeping it lumpier and using an immersion blender, then dice smaller.
- Heat olive oil in a large pot.
- Add in the onion and cook for 2 minutes or until translucent.
- Add the carrots, celery and garlic and cook for 2-3 minutes.
- Add in the rest of your ingredients and bring to a simmer.
- Cook until all veggies are soft or about 25 minutes.
- Put in the blend and pulse until smooth or use immersion blender until it reaches desired consistency.
- Adjust seasoning then serve.
- Top with greek yogurt, green onion and bacon bits if not vegetarian.