Cilantro Lemon Black Bean Soup

Packed with plant-based protein, this Cilantro Lemon Black Bean Soup is a quick and easy meal. Make ahead and freeze for last-minute dinners.

Author:

Elizabeth | At Elizabeth's Table

Serves:

2

Prep:

10

minutes

Cook:

10

minutes

TOtal:

20

minutes

Ingredients

  • 1/2 Large Yellow Onion, chopped
  • 3 Cloves Garlic, minced
  • 2 Cans Black Beans, divided
  • 1 Cup Vegetable Broth + extra to saute
  • 2 Teaspoons Coconut Aminos
  • 1 Head Cilantro, coarsely chopped
  • 1/4 Cup Lemon Juice
  • 1 Tablespoon Cumin
  • 1/2 Teaspoon Red Pepper Flakes
  • 2/3 Cup Canned Coconut Milk + extra to serve

Instructions

  1. Heat some vegetable broth in a large pot. Sauté the chopped onion for 3-5 minutes until soft. Add the garlic and stir for another 30 seconds.
  2. Add ONE can of black beans, the vegetable broth, coconut aminos, cilantro, lemon juice, cumin, and red pepper flakes. Bring to a simmer.
  3. Transfer to a food processor and blend until the beans are in small chunks. Return to the pot.
  4. Add the second can of black beans and the coconut milk. Bring back to a boil and let simmer for 5-8 minutes.
  5. Remove from the heat and transfer to a bowl to serve. Stir in additional coconut milk, as desired. Top with cilantro.

Recipe Notes

*If you want a thinner soup, use 2 cups of vegetable broth instead of 1.