How long does hearty black bean soup [vegan, grain-free] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze hearty black bean soup [vegan, grain-free]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I substitute the protein in hearty black bean soup [vegan, grain-free]?

Absolutely! Use chickpeas, beans, or another protein of choice. Adjust seasoning to match.

What makes hearty black bean soup [vegan, grain-free] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does hearty black bean soup [vegan, grain-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Hearty Black Bean Soup
[Vegan, Grain-Free]

JZ By: Julie Zimmer

Author Bio

Julie combines her years of medical experience with her passion for healthy eating to bring... Read More

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Vegan Grain-Free Hearty Black Bean Soup with cream topping

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Hearty Black Bean Soup [Vegan, Grain-Free]

247

Dairy Free

Vegan

This is a hearty and savory soup that is chock full of black beans and is perfect on a cold wintery day. To give it a rich and smoky taste without bacon, this recipe includes some sun-dried tomatoes and grated smoked tofu. And if you don’t care for tofu, don’t... Read More

Ingredients You Need for Hearty Black Bean Soup [Vegan, Grain-Free]

6 cups cooked black beans, canned or dry beans soaked and boiled (see notes)
3 tablespoons extra virgin olive oil
1/2 cup smoked tofu, finely grated
2 medium-size cooking onions, chopped
4 to 5 garlic cloves, pressed
1 jalapeño pepper (red or green), seeds removed and chopped small
10 sun-dried tomatoes, not packed in oil
1/4 teaspoon cumin
1 teaspoon fresh or dry rosemary
1 teaspoon dried oregano
2 cups pure tomato purée, no added salt or sugar
4 cups vegetable stock, preferably homemade
1-2 cups water (add more if need be)
2 bay leaves
Ground pepper
Salt (optional, with sun-dried tomatoes you may not need to add salt)

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How to Prepare Hearty Black Bean Soup [Vegan, Grain-Free]

Soften the sun-dried tomatoes in a small bowl covered with warm water. Set aside.
Heat up a big non-stick soup pot with olive oil. On medium heat, add the smoked tofu, onions, garlic, jalapeño pepper and sauté until the onions are soft, about 6 minutes. Add a little water if ingredients stick to the bottom.
Chop the softened sun-dried tomatoes into chunks and discard water. Add them to the pot with cumin, rosemary and oregano. Sauté all ingredients for another 3 minutes adding a little water if it sticks. It should smell fragrant at this stage.
Strain and rinse the beans. Set aside.
Add the tomato purée, vegetable stock, water, and half of the cooked beans and simmer for another 5 minutes with lid on. Then, process directly in the pot with a handheld blender until smooth.
Add bay leaves, ground pepper. Add the remaining half of the beans and simmer for another 10-15 minutes stirring from time to time.

Notes

After soaking overnight, boil the beans separately in salted water for about 1 hour or until tender before adding them to the soup.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.