Daniel Fast Black Bean Soup Recipe

Why Make This Recipe

Daniel Fast Black Bean Soup is not only simple and quick to make, but it’s also packed with flavor and nutrients. This soup is perfect for those who are following the Daniel Fast, a spiritual journey that involves eating only plant-based, whole foods. It’s an excellent option for anyone looking to enjoy a hearty meal while maintaining a healthy lifestyle. Also, black beans are high in protein and fiber, making this soup a filling and satisfying choice.

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

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering.
2. Add the chopped onions, celery, and carrot along with a light sprinkle of salt. Cook, stirring occasionally, until the vegetables are soft, about 10 to 15 minutes.
3. Stir in the garlic, cumin, and red pepper flakes. Cook until fragrant, about 30 seconds.
4. Pour in the rinsed black beans and vegetable broth. Bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
5. Transfer about 4 cups of the soup to a stand blender. Securely fasten the lid and blend until smooth (never fill your blender past the maximum fill line, and be careful of the steam that escapes from the top). Alternatively, use an immersion blender to blend part of the soup.
6. Return the pureed soup to the pot. Stir in the cilantro, vinegar or lime juice, and salt and pepper to taste. Serve warm.

How to Serve Daniel Fast Black Bean Soup

Serve the soup in bowls and add your favorite garnishes. Diced avocado, extra cilantro, thinly sliced radishes, or crispy tortilla chips make great additions. This soup pairs well with a side salad or some whole-grain bread if desired.

How to Store Daniel Fast Black Bean Soup

Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for up to 5 days. To reheat, simply warm it up on the stove or microwave until heated through.

Tips to Make Daniel Fast Black Bean Soup

• Use fresh produce for the best flavor and nutrition.
• Adjust the spices and seasonings based on your taste preferences. You can add more cumin or a dash of lime for added zest.
• For a smoky flavor, try adding a bit of smoked paprika.

Variation

For a heartier soup, you can add diced tomatoes, bell peppers, or corn to the recipe. You can also switch things up by adding other beans such as kidney beans or pinto beans.

FAQs

1. Can I freeze this soup?
Yes, you can freeze Daniel Fast Black Bean Soup. Just make sure to cool it completely before placing it in a freezer-safe container. It can last up to 3 months in the freezer.

2. Is this soup gluten-free?
Yes, this soup is gluten-free as it uses only plant-based ingredients without any gluten-containing products.

3. Can I add meat to this soup?
While this recipe is designed to fit the Daniel Fast, you can add cooked chicken or turkey for extra protein if you are not following the strict guidelines of the fast.

Daniel Fast Black Bean Soup Recipe

A hearty and flavorful black bean soup, perfect for those observing the Daniel Fast or looking for a healthy, plant-based meal. This recipe is packed with vegetables and spices, offering a satisfying and nutritious option.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 6 servings

Calories 250 kcal

Equipment

• Cutting board
• Chef's knife
• Large pot or Dutch oven
• Measuring cups and spoons
• Can opener
• Immersion blender or regular blender

Ingredients

  

Main Ingredients

• 4 cans Black Beans rinsed and drained
• 6 cups Vegetable Broth
• 1 large Onion chopped
• 4 cloves Garlic minced
• 1 large Bell Pepper any color, chopped
• 1 (28 oz) can Diced Tomatoes undrained
• 2 tsp Cumin
• 1 tbsp Chili Powder
• 1 tsp Dried Oregano
• Salt to taste
• Black Pepper to taste
• 1 Lime juiced, for serving
• 1/4 cup Fresh Cilantro chopped, for garnish

Instructions

 

Instructions

• Sauté the chopped onion, bell pepper, and minced garlic in a large pot with a splash of vegetable broth until softened, about 5-7 minutes.
• Stir in the rinsed black beans, diced tomatoes (with their juice), vegetable broth, cumin, chili powder, and oregano; season with salt and pepper.
• Bring the mixture to a simmer, then reduce heat, cover, and cook for 20-25 minutes, allowing the flavors to meld.
• Carefully blend about half of the soup using an immersion blender or by transferring portions to a regular blender, then return it to the pot to create a creamy texture while retaining some whole beans.
• Taste and adjust seasonings as needed, then serve hot, garnished with fresh cilantro and a squeeze of lime juice.

Notes

For a thicker soup, mash about half of the beans before adding the broth. Adjust spice levels to your preference. Serve with fresh cilantro and a squeeze of lime juice.