Black Bean and Vegetable Soup

I love this cozy, simple soup. The black beans have a silky creaminess, and there’s a ton of flavor from the tomato sauce and seasonings.

This is one of those classic soups that are really easy to toss all the ingredients in a large ziplock and then dump into a slow cooker, stovetop pot, or Instant Pot on the day you’re ready to cook.

Using broth base (a bouillon cube or base, like Better Than Bouillon) means you won’t have to add the water until the day of cooking, which saves space during storage- don’t forget to label the bag with exactly how much water it needs!

You can choose to leave the jalapeno in or out- it doesn’t add a ton of spicy heat, but if you’d prefer to leave it out completely, feel free. 



Black Bean and Vegetable Soup

Ingredients

Produce

carrot2 large, diced
celery2 stalks, diced
garlic2 cloves, minced
jalapeno1, seeded and minced
lime(to taste, for serving)
cilantro(chopped, to taste, for serving)

Dry Goods

black beans1 14-ounce can, drained
tomato sauce1 8-ounce can
chicken broth5 cups

Spices

cumin1 teaspoon
paprika1 teaspoon

Dairy

sour cream(to taste, for serving)

Instructions

I love this cozy, simple soup. The black beans have a silky creaminess, and there’s a ton of flavor from the tomato sauce and seasonings. This is one of those classic soups that are really easy to toss all the ingredients in a large ziplock and then dump into a slow cooker, stovetop pot, or Instant Pot on the day you’re ready to cook. Using broth base (a bouillon cube or base, like Better Than Bouillon) means you won’t have to add the water until the day of cooking, which saves space during storage- don’t forget to label the bag with exactly how much water it needs! You can choose to leave the jalapeno in or out- it doesn’t add a ton of spicy heat, but if you’d prefer to leave it out completely, feel free. Stovetop Instructions

  1. Heat olive oil in a large pot over medium heat and add the carrots, celery, and onions. 
  2. Cook, until the carrots have softened considerably, about 5-8 minutes. 
  3. Add the remaining ingredients and stir to combine. 
  4. Bring to a boil, then reduce to a simmer. 
  5. Cook, uncovered, 1-2 hours, until the soup is flavorful and has reduced slightly. 
  6. Serve with your preferred toppings. 
  Slow Cooker Instructions
  1. Add all ingredients to a slow cooker and stir to combine. 
  2. Secure the lid, and cook for 3 hours on high, 5 on low, until the vegetables are tender and cooked through. 
  3. Serve with your preferred toppings.
  Instant Pot Instructions
  1. Add all ingredients to the Instant Pot and stir to combine. 
  2. Secure the lid and cook on High Pressure for 40 minutes. 
  3. Serve with your preferred toppings. 

Prep Plan

Prep it for later:
1. Chop carrots, celery, onions, and garlic.
2. Transfer to a large resealable bag or container.
3. Combine with beans, tomato sauce, broth (or broth base), and seasonings.
4. If using, chop the cilantro and transfer to a resealable bag or container.

You will need:
1 bag with prepared ingredients.
If using, 1 bag or container with chopped cilantro.
Uncooked soup will hold in the fridge for 2-3 days.

Prepare from prepped:
Stovetop

1. Transfer contents of bag to pot and bring to a boil, covered.
2. Continue to cook, following steps 4-6 in the original instructions.
Slow Cooker and Instant Pot:
1. Add ingredients to the pot and follow instructions in the original recipe, Steps 1-3

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