Red Pepper Mushroom Black Bean Soup Recipe - This quick and easy black bean soup recipe comes together in a snap for a vegetarian soup recipe that even meat lovers with adore!
3 1/2cupscooked black beans or 3 15-ounce cans black beans, with juices
4cupsvegetable broth
cilantrofor garnish
sliced green onionsfor garnish
Instructions
Drizzle the olive oil into a stockpot set over medium heat. Add the mushrooms, onion, and red pepper to the olive oil and saute until tender, about 3 minutes. Stir in the garlic and ground cumin and cook until just fragrant, about 1 more minutes.
Add the black beans, along with their juices, and the vegetable or chicken stock to the soup. Simmer the soup until heated throughout, about 10 minutes.
Serve immediately with chopped fresh cilantro and green onion for garnish.
Notes
For a non-vegetarian or vegan option, serve with cheese and/ or sour cream for garnish.Chicken stock may be used in place of vegetable stock, if preferred.Make-Ahead: Prepare the soup and allow to cool completely. Store in airtight containers and refrigerate for up to 5 days or store in the freezer for up to 3 months.