cooked black beans (if canned, drain and rinse)

Hey, whatcha cooking this Meal Prep Sunday? A comforting, cozy, nourishing soup is a no-brainer to add to your meal prep list. It’s pretty easy and straightforward to make, and can be reheated easily throughout the week to include with lunches and dinners (heck, it could even work with breakfast if you like!). This black bean soup is a regular in our house.

FYI – if you are unfamiliar with sherry vinegar, rest assured that it’s easy to find. You’ll find it in just about any supermarket.

If you don’t have an immersion blender, you can puree the soup in batches in your regular blender. IMPORTANT: Check your blender’s directions on how to safely blend hot foods.

If you’re in a soup kind of mood, also check out my recipe for Creamy Butternut Squash Soup.

Please leave a comment if you make it – would love to know what you think. Enjoy!

tool tips for making this recipe:

• If you don’t have an immersion blender just yet, this recipe is the perfect reason to finally go out and get one. Just sayin’. This one is a great option.
• A soup pot is a kitchen essential. If you’re on the hunt for the perfect one this 6-quart one and this super giant 16-quart one are good options. Choose the size that works for you and your meal prep goals!
• Glass jars and containers are perfect for freezing extras when you double or triple batch this soup. Your future self will thank you! Here are my favorite picks for storage options.

Print Recipe

Black Bean Soup

Course

Soups & Stews

Servings

Ingredients

• 2 small stalks celery, diced
• 2 tablespoons extra virgin olive oil or avocado oil
• 1 large yellow onion chopped
• ⅓ cup (or so) diced red bell pepper
• 3 cloves garlic minced
• 3½- 4 cups cooked black beans (if canned, drain and rinse)
• 1 bay leaf
• 1 tablespoon sherry vinegar
• 4 cups chicken broth
• 1/4 teaspoon ground chipotle powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 teaspoon salt

Course Soups & Stews Servings Ingredients 2 small stalks celery, diced 2 tablespoons extra virgin olive oil or avocado oil 1 large yellow onion chopped ⅓ cup (or so) diced red bell pepper 3 cloves garlic minced 3½- 4 cups cooked black beans (if canned, drain and rinse) 1 bay leaf 1 tablespoon sherry vinegar 4 cups chicken broth 1/4 teaspoon ground chipotle powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1 teaspoon salt

Instructions

1. In a large pot, heat oil over low to medium heat. Add celery, onion, and red pepper, and saute until they soften.
2. Add garlic and stir for one minute. Add spices, bay leaf, and salt, and stir for one minute.
3. Add broth, black beans, and sherry vinegar. Simmer for 20-30 minutes.
4. Remove bay leaf. Just before serving, scoop out about 1 cup of the beans and set aside (a liquid measuring cup like a Pyrex one works well for this step). Using a handheld immersion blender, blend the remaining soup mixture that is in the pot. Return the unblended, whole beans (that you set aside) back to the pot.