Vegetarian Black Bean Soup is a healthy, hearty and easy to make meal that will keep you warmed up all winter.
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I hope you all had a wonderful Thanksgiving! Has your food coma worn off yet? I think I’m still in a tryptophan haze….and it was 100% well worth it. This was my first year cooking Thanksgiving dinner, and I have to say it all went shockingly smooth. Well, maybe with the exception of the apple pie. Everything else, though, deliciously amazing, and I cannot wait to eat leftovers all weekend long.
You know what would go great with your turkey+cranberry sandwich this weekend – a hearty bowl of Vegetarian Black Bean Soup.
I’ve said it before and I’m sure I’ll say it a hundred times again, I could eat soup every single day. These days, my typical weekday lunch is soup and half a sandwich. Soup + salad or soup + quiche has been making a regular appearance in the dinner rotation.
Vegetarian Black Bean Soup it hearty, flavored with rich spices and packed with protein to keep you full while you tackle your holiday shopping.
With less than 10 ingredients and about 30 minutes on the stove, this soup comes together in a snap.
I love topping this soup with a spoonful of Greek yogurt (you can also use sour cream), a few slices of avocado and fresh cilantro. You can also keep it vegan by skipping the yogurt or sour cream.
Head over to Greatist to get my recipe for Vegetarian Black Bean Soup!
More Favorite Vegetarian Soups: