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.