Are you in a pinch and need something super fast and tasty? This 7-Minute Quick and Easy Black Bean Soup will do the trick. It's soy-free, gluten-free, oil-free and nut-free.
This recipe is somewhat an accident. You see, I was just starting to put a batch of beans into the Instant Pot, when my husband Kevin came into the kitchen. He just finished a 90-minute bike ride and was famished. I wasn't planning on having dinner ready for another two hours. I quickly remembered a black bean soup recipe from The Plantpower Way Cookbook and went into action. With a few modifications, this soup turned out beautifully.
7-Minute Quick and Easy Black Bean Soup has 9 key ingredients
- Black beans (15oz can)
- Garlic
- Sun-dried tomato (not in oil)
- Cumin
- Chili powder
- Simple Homemade Date Syrup
- Cilantro
- Jalapeno
- Lime
To keep this to the 7 minutes, it takes a little multitasking. Sersie tested this out and she nailed the timing. Way to go Sersie! 👏
How to prepare. . .
Take ⅔ of the can of black beans with liquid and add it to a medium size pot over medium heat. Take the remaining ⅓ of the can of black beans with liquid and add it to a small blender (I used my Magic Bullet for this), along with the ½ cup of water, chopped garlic clove, chopped sundried tomato, cumin, chili powder and a tablespoon of Simple Homemade Date Syrup. Blend until smooth and creamy.
Now, if you don't have a batch of Simple Homemade Date Syrup on hand, you could substitute ½ to 1 pitted date chopped and soaked in hot water, but it will likely add a few minutes to the time to whip this meal up.
Add creamy black bean and spice mixture to the pot of black beans and turn up heat to high. Stir well. Once the soup starts to boil, reduce heat to low, cover and simmer for 3 to 4 minutes.
While the soup simmers, chop the fresh cilantro and jalapeno (keep the seeds if you like the heat 🔥). Slice off a wedge or two of fresh lime. Set aside.
When soup is done, add toppings, including fresh squeezed lime juice, and salt and pepper to taste. (I used about ⅛ tsp of salt and a tiny pinch of black pepper.)
Other optional toppings that are yummy on this soup. . .
Other optional sides or toppings include Oven-Baked Tortilla Chips, chopped red onion, brown rice, sliced plantains (prepared in the air fryer for oil-free), a dollop of Ultimate Cashew Cream, and sliced avocado.
We hope you love this 7-minute quick and easy black bean soup recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
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7-Minute Quick and Easy Black Bean Soup
- Total Time: 7 minutes
- Yield: 2 1x
- Diet: Vegan
Description
In a pinch and need something super fast? This 7-Minute Quick and Easy Black Bean Soup will do the trick. #fastdinnerrecipes #healthyveganrecipes #danielfastrecipes #blackbeansoup
Ingredients
- 1 15-oz. can black beans, low sodium or no salt added
- ½ cup water
- 1 garlic clove, chopped
- 1 sundried tomato (not in oil), chopped
- ½ tsp cumin
- ½ tsp chili powder
- 1 Tbsp Simple Homemade Date Syrup
Toppings:
- Fresh cilantro, chopped
- Jalapeno, minced
- Fresh lime juice
- Salt and pepper to taste
Other Optional Toppings:
- Oven-Baked Tortilla Chips
- Chopped red onion
- Ultimate Cashew Cream
- Sliced avocado
- Brown rice
- Plantains (prepared in the air fryer for oil-free)
Instructions
Take ⅔ of the can of black beans with liquid and add it to a medium size pot over medium heat. Take the remaining ⅓ of the can of black beans with liquid and add it to a small blender. To the blender, add ½ cup of water, chopped garlic clove, chopped sundried tomato, cumin, chili powder, and a tablespoon of Simple Homemade Date Syrup. Blend until smooth and creamy.
Add creamy black bean and spice mixture to the pot of black beans and turn up the heat to high. Stir well. Once the soup starts to boil, reduce heat to low, cover, and simmer for 3 to 4 minutes.
While the soup simmers, chop the cilantro and jalapeno. Slice off a wedge or two of fresh lime. Set aside.
When the soup is done, add toppings, including freshly squeezed lime juice, and salt and pepper to taste. (I used about ⅛ tsp of salt and a tiny pinch of black pepper).
Enjoy!
Notes
EQUIPMENT / SUPPLIES
- Can opener
- Knife
- Cutting board
- Measuring cup
- Measuring spoon
- Blender (small blender works great!)
- Medium pot
- Prep Time: 3 minutes
- Cook Time: 4 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
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