Vegetarian Black Bean Soup

A hearty, healthy black bean soup with the full flavour of garlic, onion, tamari, cumin and chilli that will keep you warm and fill you up. I love topping the soup with a large dollop of low fat yogurt and more chilli threads for extra kick. Leave out the yogurt or use soya yogurt if you want to veganize the recipe.


Black Bean Soup

adapted from drhyman

  • 1 tbsp Extra-virgin olive oil
  • 1 tbsp Garlic
  • 1 Small onion, diced
  • 1/2 tbsp Cumin
  • 1/2 tbsp Chilli threads
  • 500 g Cooked black beans, canned or homemade
  • 500 ml Vegetable stock
  • 1 Bay leaf
  • 1 tbsp Wheat-free tamari sauce
  • 1 tbsp Lime juice
  • Plain yogurt
  • Chilli threads
  1. Heat olive oil over medium heat in a soup pot. Add the garlic and onions, and cook until onions are translucent.
  2. Add cooked black beans including their liquid, water or stock, and bay leaf. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes.
  3. Add the cumin, chilli threads, and sauté a few more minutes. Add tamari sauce and lime juice and simmer one minute more. Serve the soup garnished with a dollop of yogurt and chilli threads.