Updated: Jan 20
If there is one thing I don’t mind enjoying in fall through spring months, it’s soup. Although for us great soup always is packed with proteins, and has to embody that savory flavor we love. We also love food we can make fairly quickly with very simple ingredients. Thus how the black bean soup was born. Made from black beans, pinto beans and corn, your taste buds will sing as you enjoy each spoonful. The best part is, you are get tons of protein from the beans and great vitamins from the corn. We love to garnish our soup add avocados and tortilla chips, which help give a cool feeling with the warm soup.
This soup is perfect for dinner and to bring with you to lunch the next day. Or if you are into meal prepping (I haven’t reached that level yet), you can make this in bulk and it won’t take long. As I mentioned this soup is wonderful for the colder weather, but if you feel like spicing it up this is great in the summer as well. As always I hope you enjoy this recipe! See more on how to make this below.
20 Minute Black Bean Soup
Servings: 4 Prep Time 5 Minutes Cook Time 15 Minutes Total Time 20 Minutes
2 Cans of Black Beans
1 Can of Pinto Beans drained
1 Can of Corn drained
2 tbsp of Nutritional Yeast
1 tsp Garlic Powder
1 tsp Onion Powder
¼ Cilantro chopped
On Low Heat pour in black beans, pinto beans and corn
Stir in Nutritional Yeast, garlic powder, and onion powder
Let cook for 15 mins
Cool to your desired temperature, add avocados and chopped cilantro and enjoy