Black Bean Soup with Avocado Recipe
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Jump to RecipeThis Black Bean Soup with Avocado recipe is a rich and creamy lunch, spicy, savory, and SO good. Make this soup on the stove top or your Instant Pot or pressure cooker. A tasty lunch or dinner that is perfect to meal prep or make ahead!
This soup is a cozy and vegetarian soup perfect for cool weather and warm nights.
I absolutely LOVE cooking with black beans, and this black bean soup with avocado is a lunch favorite on our homestead! The creamy and spicy flavor combination makes the perfect lunch. This easy bean soup is packed full of veggies, but tastes extra decadent with chunks of avocado in the soup and on top for a garnish.
I love soups like this for hearty winter lunches, and this easy black bean soup is really simple to meal prep and make ahead for the week. You can make this soup on your stovetop or your Instant Pot – either turns our delicious.
This Avocado Black Bean Soup Recipe is:
- Creamy
- Earthy
- Spicy (but the spice is optional if you want a milder soup)
- Hearty
- Vegan & dairy free
- Gluten free
- Made with pantry staple ingredients
One of the BEST Pantry Staple Bean Soup Recipes
This avocado black bean soup recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.
Frozen Veggie Recipes For the Win!
I used a few frozen veggies for this recipe instead of fresh produce (frozen carrots and bell peppers). Frozen produce is a great option for finding fresh and flavorful vegetables in the off season. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes.
It saves me a trip to the store, and I can add amazing veggies right into the recipe. Frozen vegetables are often picked at peak ripeness, so they are a much better option than canned.
What’s in this Black Bean Soup with Avocado?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Garlic, Onions, Carrots, Celery, Bell Peppers, Fresh Cilantro
- Coconut Oil: I love keeping a few jars of this organic coconut oil on hand.
- Diced Tomatoes
- Low sodium vegetable stock
- Black Beans: Use no salt added or low sodium beans for better flavor and control of the salt in your soup.
- Chili Powder: for a really nice flavor in this dip – the chili powder isn’t spicy but will give you a rich and bright flavor.
- Cumin: also adds a really nice flavor to this recipe – cumin has a lightly smokey flavor found in a lot of chili recipes
- Smoked Paprika: give an additional depth of flavor to this dish.
How do I Make Black Bean Soup with Avocados?
Stove Top Directions
- In a large pot, heat the coconut oil on low. Add the onion and garlic and sauté for 5 minutes until veggies begin to soften.
- Add the bell pepper strips, carrots, diced tomatoes with their juices, vegetable stock, canned black beans, chili powder, cumin, paprika, salt, cilantro, and crushed red pepper flakes. Bring to a boil, then reduce heat to low. Simmer for 30 minutes until the veggies become soft.
- Taste and add salt or additional seasonings as needed. Add more crushed red pepper flakes or hot sauce for spice.
- Remove from heat, and stir in the chopped avocado (reserving some for the garnish). Pour soup in individual bowls or servings jars and you have a full week of lunches ready! Top with extra chopped avocado for garnish, add a little extra cilantro, and serve with a slice of sourdough.
Instant Pot/Pressure Cooker Directions
- Set the Instant Pot to Sauté Mode, and add the coconut oil, onion. and garlic. Sauté for 5 minutes until veggies begin to soften.
- Add the bell pepper strips, carrots, diced tomatoes with their juices, vegetable stock, dried black beans, chili powder, cumin, paprika, salt, cilantro, and crushed red pepper flakes. Set Instant Pot to Pressure Cook or Manual Mode, and set timer for 40 minutes.
- Allow soup to naturally release for 15 minutes, then carefully Quick Release and vent the remaining pressure. Taste and add salt or additional seasonings as needed. Add more crushed red pepper flakes or hot sauce for spice.
- Turn off Instant Pot, and stir in the chopped avocado (reserving some for the garnish). Pour soup in individual bowls or servings jars and you have a full week of lunches ready! Top with extra chopped avocado for garnish, add a little extra cilantro, and serve with a slice of sourdough.
Meal Prep Avocado Bean Soup For Easy Lunches
This avocado bean soup is the perfect recipe for homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once and being able to enjoy homemade meals during the week when I don’t have time.
There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes. With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. Just batch cook, divide into individual containers, and place in the fridge or freezer for later!
What To Serve with Coconut Black Bean soup
- 5 Ingredient No-Knead Olive Oil Skillet Bread (Vegan)
- Fresh & Easy Homemade Biscuits (Vegan, Dairy Free)
- Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)
- Roasted Peach Summer Salad with Balsamic Vinaigrette (Vegan, Gluten Free)
- Family Recipe: Cucumber Salad
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Black Bean Soup with Avocado
Ingredients
- 1 tablespoon coconut oil
- 4 cloves garlic minced
- 1 red onion diced
- 1 cup bell pepper
- 1/2 cup carrots
- 1 14-ounce can Diced Tomatoes
- 8 cups Vegetable Stock
- 2-3 cups black beans *used 3 cups cooked beans for stove top directions below, and 2 cups dried beans (about 1lb) for Instant Pot/Pressure Cooker directions
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2/3 teaspoon Sea Salt
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1/2 cup fresh cilantro
- 2 large avocado chopped into small cubes, or sliced
Instructions
Stove Top Directions
- In a large pot, heat the coconut oil on low. Add the onion and garlic and sauté for 5 minutes until veggies begin to soften.
- Add the bell pepper strips, carrots, diced tomatoes with their juices, vegetable stock, canned black beans, chili powder, cumin, paprika, salt, cilantro, and crushed red pepper flakes. Bring to a boil, then reduce heat to low. Simmer for 30 minutes until the veggies become soft.
- Taste and add salt or additional seasonings as needed. Add more crushed red pepper flakes or hot sauce for spice.
- Remove from heat, and stir in the chopped avocado (reserving some for the garnish). Pour soup in individual bowls or servings jars and you have a full week of lunches ready! Top with extra chopped avocado for garnish, add a little extra cilantro, and serve with a slice of sourdough.
Instant Pot/Pressure Cooker Directions
- Set the Instant Pot to Saute Mode, and add the coconut oil, onion. and garlic. Sauté for 5 minutes until veggies begin to soften.
- Add the bell pepper strips, carrots, diced tomatoes with their juices, vegetable stock, dried black beans, chili powder, cumin, paprika, salt, cilantro, and crushed red pepper flakes. Set Instant Pot to Pressure Cook or Manual Mode, and set timer for 40 minutes.
- Allow soup to naturally release for 15 minutes, then carefully Quick Release and vent the remaining pressure. Taste and add salt or additional seasonings as needed. Add more crushed red pepper flakes or hot sauce for spice.
- Turn off Instant Pot, and stir in the chopped avocado (reserving some for the garnish). Pour soup in individual bowls or servings jars and you have a full week of lunches ready! Top with extra chopped avocado for garnish, add a little extra cilantro, and serve with a slice of sourdough.
Nutrition
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