Warm up this season with this naturally vegan Cilantro Lime Black Bean Soup.
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 When I first started this blog, it was called Our Little Everything. I thought I would blog about my kids, and more specifically, about Achondroplasia (a form of dwarfism my youngest son was born with). But, as time went on, I felt less inclined to share so much about my kids, and found more joy and passion for sharing all things food.
In the early months of Our Little Everything, my recipes were good, but my photography was not. It’s probably not such a terrible thing that I lost my recipe for Black Bean Soup, but I was pretty upset about it at the time. I really didn’t think I’d be able to recreate the exact recipe and kind of just let it go.
But, the weather just got super cold, and my soup cravings just got super strong. It was finally time to take on homemade Black Bean Soup again.
Any black bean soup recipe is pretty easy to make. It makes a great go-to recipe when your short on time or just want a hot bowl of soup stat!
I like to add cilantro and lime to mine because one of the first black bean soups I ever ate had little green specks of lime zest in it. I loved the little zippiness from the lime so much that I used to buy that soup all the time! Adding cilantro and a little cumin just deepens the flavors even more!
Vegan Cilantro Lime Black Bean Soup
Prep!
The prep work for this recipe is super minimal. You just have to pick off the cilantro leaves and mince the garlic!
Create!
Add the black beans, vegetable stock, cumin, garlic, and cilantro leaves to a large pot over medium heat. Cook about 5-10 minutes, until heated through.
Using an immersion blender, puree until smooth to your liking. You can also transfer the soup to a stand blender, puree, and return to the pan.
Add half the lime juice and taste. Add more lime juice, salt, and pepper until desired flavor is reached.
Present!
Top with extra cilantro, if desired, and enjoy!
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Vegan Cilantro Lime Black Bean Soup
Ingredients
- 2 15.5 oz cans black beans * drained
- 2 Cups vegetable stock * I use unsalted, homemade stock
- 1/4 teaspoon ground cumin
- 3 cloves garlic
- 1/4 Cup cilantro leaves * loosely packed
- 1 lime * juiced and zested
- salt and pepper
Instructions
- Add the black beans, vegetable stock, cumin, garlic, and cilantro leaves to a large pot over medium heat. Cook about 5-10 minutes, until heated through.
- Using an immersion blender, puree until smooth to your liking. You can also transfer the soup to a stand blender, puree, and return to the pan.
- Add half the lime juice and taste. Add more lime juice, salt, and pepper until desired flavor is reached. Top with extra cilantro, if desired.
Notes
Nutrition
Alina | Cooking Journey Blog says
Your photos are beautiful! All the ingredients sounds good, when combined. I thin next time when I need a fast and easy soup recipe, I will try yours. Thanks for sharing!
Vicky says
I am loving the low prep involved in this yummy soup. Who has time for a bunch of prep work. This looks like something that will really warm your belly on a cold winter’s night.
Jillian says
This look amazing!! Delish!
Cindy Gordon says
I am a huge fan of black bean soup! I was first introduced to this at Panera! So excited to try this vegan black bean soup at home!