Easy Black Bean Soup created by the one-and-only Chef AJ comes together quickly because it's made with convenient canned black beans and loaded with wholesome ingredients like sweet potatoes and onions and perfectly seasoned with warm spices. Everyone is going to love this vegan, oil-free, gluten-free, and vegetarian soup.
Start by gathering all of the ingredients. Believe it or not, there’s no reason to cut any of the vegetables up because the soup will be blended once cooked.
If you’re using salt-free canned beans, it is not even necessary to rinse or drain them.
Place the water or vegetable broth in a large stockpot and bring to a boil. Reduce the heat and add the cooked beans, 1/2 of the frozen corn (1 cup), garlic, onion, sweet potatoes, bok choy, mushrooms, sun-dried tomatoes, and greens.
Simmer uncovered for approximately 30 minutes.
Remove from the heat and use an immersion blender (or a regular blender) to carefully blend. Be careful because the soup is going to be very hot. Wait for it to cool a little if needed.
If you’re using a regular blender, process one or two cups at a time until pureed.
Stir in the cumin, oregano, chipotle powder, lime juice and zest, and the remaining corn. Combine well and serve. See toppings (below) and serving suggestions (above).
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Notes
Recipe from the cookbook, “Unprocessed” (2022), by Chef AJ. Published here with permission from Book Publishing Company.See the ‘About the Chef’ section above.
Tips and Suggestions
Broth- To save money without losing any flavor, use 1/2 water and 1/2 vegetable stock.
Texture- To give more texture, set aside half of the beans and add to the soup at the end.
Make less- This makes a lot of soup, but the recipe can be cut in half.
Storing- Keeps in the refrigerator for about 5 days. It freezes well too.
Topping ideas
These are some of my personal favorite soup topping options for this recipe.