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!
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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!
Ingredients
- Onion: I used yellow because that's what I had on hand, but you can use white or red too! Onion always gives dishes flavor, especially when, like in this recipe, we sauté the onions for a few minutes.
- Garlic: The amazing counterpart to onion, garlic complements the onion perfectly.
- Black Beans: The real star of this dish! All you need is two cans of beans! Black beans are filled with protein and fiber. They are a great source of plant-based protein. Yum.
- Veggie Broth: A soup staple. Try to find a brand without added sugar or preservatives. Veggie broth gives this soup a depth of flavor that comes from the large mix of vegetables infused into the broth.
- Coconut Aminos: This is a bit of a weird ingredient, admittedly. Coconut aminos are similar to liquid aminos, which are made from soybeans. If you don't have either one of those, you can use soy sauce, tamari, or salt.
- Cilantro: Yes, there's a whole bunch of cilantro in this recipe. It's phenomenal! If you're one of those people who think cilantro tastes weird, I recommend subbing a couple cups of greens like spinach or kale.
- Lemon Juice: Cilantro Lime is a classic combination, but I switched it up in this recipe with some lemon juice. It still gives a citrus flavor but is a bit more tangy.
- Cumin: One of my favorite spices! Cumin adds a nutty, earthy flavor that works well with beans.
- Red Pepper Flakes: For a bit of kick. Feel free to omit if you don't like spice.
- Coconut Milk: The good stuff. Aka the kind you find in a can. This rich, thick milk adds a creaminess that you can't get with just beans and veggie broth.
How to make Cilantro Lemon Black Bean Soup
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!
Recipe Prayer
Jesus thank you for creativity. Let us use this gift to serve you. Amen.
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📖 Recipe
Cilantro Lemon Black Bean Soup
Ingredients
- ½ Large Yellow Onion chopped
- 3 Cloves Garlic minced
- 2 15 Ounce Cans Black Beans divided
- 1 Cup Vegetable Broth + extra to saute
- 2 Teaspoons Coconut Aminos
- 1 Head Cilantro coarsely chopped
- ¼ Cup Lemon Juice
- 1 Tablespoon Cumin
- ½ Teaspoon Red Pepper Flakes
- ⅔ Cup Canned Coconut Milk + extra to serve
Instructions
- Heat some vegetable broth in a large pot. Sauté the chopped onion for 3-5 minutes until soft. Add the garlic and stir for another 30 seconds.
- Add ONE can of black beans, the vegetable broth, coconut aminos, cilantro, lemon juice, cumin, and red pepper flakes. Bring to a simmer.
- Transfer to a food processor and blend until the beans are in small chunks. Return to the pot.
- Add the second can of black beans and the coconut milk. Bring back to a boil and let simmer for 5-8 minutes.
- Remove from the heat and transfer to a bowl to serve. Stir in additional coconut milk, as desired. Top with cilantro.
Notes
Nutrition
Nutrition information is an estimate.
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