why make this recipe
Daniel Fast Black Bean Soup is a delicious and healthy option that fits perfectly into your Daniel Fast. This soup is not only rich in flavor, but it is also packed with nutrients from the black beans and fresh vegetables. It is vegan and free from animal products, making it a great choice for those looking to eat more plant-based meals. Plus, it’s easy to make and can be a comforting dish during busy weekdays or a satisfying meal for any occasion.
how to make Daniel Fast Black Bean Soup
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, chopped
- 3 celery ribs, finely chopped
- 1 large carrot, peeled and sliced into thin rounds
- 6 garlic cloves, pressed or minced
- 4.5 teaspoons ground cumin
- 0.5 teaspoon red pepper flakes (use ¼ teaspoon if you’re sensitive to spice)
- 4 cans (15 ounces each) black beans, rinsed and drained
- 4 cups low-sodium vegetable broth
- 0.25 cup chopped fresh cilantro (optional)
- 1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
- Sea salt and freshly ground black pepper, to taste
- Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips
Directions:
- Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering.
- Add the onions, celery, and carrot with a light sprinkle of salt. Cook, stirring occasionally, until the vegetables are soft, about 10 to 15 minutes.
- Stir in the garlic, cumin, and red pepper flakes, cooking until fragrant, about 30 seconds.
- Pour in the beans and vegetable broth. Bring to a simmer over medium-high heat.
- Cook, reducing heat as necessary, until the broth is flavorful and the beans are very tender, about 30 minutes.
- Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth. Be careful with the steam escaping from the top, as it can be very hot. Alternatively, you can use an immersion blender to blend a portion of the soup.
- Return the pureed soup to the pot. Stir in the cilantro, vinegar or lime juice, and season with salt and pepper to taste. Serve hot.
how to serve Daniel Fast Black Bean Soup
Serve this soup steaming hot, garnished with diced avocado, extra cilantro, thinly sliced radishes, or tortilla chips for added texture. It can be enjoyed on its own or served with a side salad for a complete meal.
how to store Daniel Fast Black Bean Soup
Store any leftover soup in an airtight container in the refrigerator. It will keep well for up to 4 days. If you want to keep it longer, you can freeze the soup for up to 3 months.
tips to make Daniel Fast Black Bean Soup
- To enhance the flavor, let the soup simmer a little longer before blending.
- Adjust the spice level by adding more or fewer red pepper flakes according to your preference.
- Experiment with different herbs, such as parsley or oregano, for added flavor.
variation
You can add more vegetables such as bell peppers or zucchini to the soup. Another option is to include corn for a slight sweetness.
FAQs
1. Can I use dry beans instead of canned black beans?
Yes, you can use dry black beans. Be sure to soak and cook them ahead of time, as they will take longer than canned beans.
2. Is this soup gluten-free?
Yes, this soup is gluten-free! Just make sure that the vegetable broth you use is also gluten-free.
3. Can I make this soup in advance?
Absolutely! This black bean soup tastes even better the next day. Just store it in the fridge and reheat when you’re ready to eat.
Feel free to enjoy this healthy, hearty soup with friends and family, making it a perfect addition to your meal plan!
Daniel Fast Black Bean Soup
Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, chopped
- 3 ribs celery, finely chopped
- 1 large carrot, peeled and sliced into thin rounds
- 6 cloves garlic, pressed or minced
- 4.5 teaspoons ground cumin
- 0.5 teaspoon red pepper flakes use ¼ teaspoon if you’re sensitive to spice
- 4 cans black beans, rinsed and drained (15 ounces each)
- 4 cups low-sodium vegetable broth
- 0.25 cup chopped fresh cilantro optional
- 1 to 2 teaspoons sherry vinegar, to taste or 2 tablespoons fresh lime juice
- Sea salt and freshly ground black pepper, to taste
Optional Garnishes
- diced avocado
- extra cilantro
- thinly sliced radishes
- tortilla chips
Instructions
Preparation
- Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering.
- Add the onions, celery, and carrot with a light sprinkle of salt. Cook, stirring occasionally, until the vegetables are soft, about 10 to 15 minutes.
- Stir in the garlic, cumin, and red pepper flakes, cooking until fragrant, about 30 seconds.
- Pour in the beans and vegetable broth. Bring to a simmer over medium-high heat.
- Cook, reducing heat as necessary, until the broth is flavorful and the beans are very tender, about 30 minutes.
- Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth. Be careful with the steam escaping from the top, as it can be very hot. Alternatively, you can use an immersion blender to blend a portion of the soup.
- Return the pureed soup to the pot. Stir in the cilantro, vinegar or lime juice, and season with salt and pepper to taste. Serve hot.