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.
Picture this: a lovely food blogger buys a bunch of cilantro to use as a garnish for a dish. She uses approximately three leaves for the recipe. It's a delicious recipe and she gets a nice picture for Instagram. But then she realizes that she's left with a whole bunch of cilantro sitting in her fridge. It will probably last a week maximum before it starts to wilt and go bad. What's a girl to do?
Grab some random ingredients from the pantry and make soup of course!
Besides the fact that this Cilantro Lemon Black Bean Soup is super easy to make, the best part about it is that its made with ingredients you already have lying around. No need to go to the store. Just whip up this soup and have dinner for a few days. Or make it ahead of time and freeze it for later.
That's what I did! I made this recipe in the middle of August, so I wasn't about to eat a ton of hot soup. BUT I was excited to have a meal packed up and ready for when my semester of college inevitably got busy.
Now that I've (maybe) sold you on the fact that this soup is quick and easy and perfect to make ahead of time, let's talk about what's actually in it. Besides a whole bunch of cilantro!
To make this soup, start by sautéing the onion in some veggie broth. Let it get nice and soft and flavorful, then add the garlic and cook 30 seconds more.
Add one of the cans of black beans, as well as the veggie broth, coconut aminos, cilantro, lemon juice, cumin, and red pepper flakes. Bring the mixture to a simmer.
Transfer the soup into a food processor and process until relatively smooth. You still want some small chunks of black beans and pieces of cilantro. Then put the soup back in the pot and add the other can of black beans along with the coconut milk. Bring this to a boil and let it cook for a couple minutes.
Remove from the heat, transfer to a bowl, serve, and enjoy your Cilantro Lemon Black Bean Soup!
Jesus thank you for creativity. Let us use this gift to serve you. Amen.
P.S. Looking for other black bean recipes? I've got a delicious Black Bean Dip as well as Oil-Free Black Beans, Vegan Pasta Salad Salad, and a Chocolate Freezer Fudge recipe you'll never guess there's beans in!
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
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.
*If you want a thinner soup, use 2 cups of vegetable broth instead of 1.
Leave a comment