plantbased
vegetarian
autumn
dinner
lunch
winter
This black bean soup is filling and flavourful, a nourishing combo that basically combines some pantry staples in a pot for around a half hour to simmer – so it’s very hands off. It’s gluten free too. So if you were in need of a little comfort food recipe inspo for the cooler months, definitely give this black bean soup a go.
Black beans are a winning base because of their fibre and protein content, both around 15 grams per cup cooked… They also add a creamy flavour depth that can be complimented by just about any other added ingredients – literally. This recipe can be easily adapted to what you have on hand, so it’s great for when you’re running low on supplies. Even frozen vegetables work well here. This recipe is versatile, you can have it as a soup or let it reduce and serve with rice.
This soup recipe yields around 6-8 serves and will keep in the fridge for up to 4 or so days – so it’s a good one to include in your weekly meal prep for super easy and healthy lunches or dinners over the week! Just heat and eat! You could also freeze it for up to a month. This soup pairs well with the simple things in life, toast, blankets and Netflix.
plantbased, vegetarian, dinner, lunch