This Black Bean Soup with Avocado is a rich and creamy lunch, high protein, vegan, and gluten free. Make this soup on the stove top or your Instant Pot or pressure cooker. A healthy and dairy free lunch that is perfect to meal prep or make ahead! This soup is a cozy and vegetarian soup perfect for cool weather and warm nights.
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I absolutely LOVE cooking with black beans, and this black bean soup with avocado is a healthy lunch favorite on our homestead! The creamy and spicy flavor combination makes the perfect lunch. This easy bean soup is packed full of healthy 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
- Healthy
- 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 and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
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. Check out all my recipes that use Freezer Ingredients on The Herbeevore – great for those nights when you want dinner ready fast! And check out my Top 125 Plant-Based Pantry Staples for long-lasting staples that I always keep on hand.
What’s in this Black Bean Soup with Avocado?
- Garlic, Onions, Carrots, Celery, Bell Peppers, Fresh Cilantro – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- Coconut Oil: I love keeping a few jars of this organic coconut oil on hand, it’s great for cooking and also a really nice skin moisturizer outside the kitchen.
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed. This soup base is also gluten free!
- 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.
Make Avocado Black Bean Soup Gluten Free for a Healthy Version
This gluten free black bean avocado soup recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.
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 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.
Meal Prep Avocado Bean Soup For Easy Lunches
This avocado bean soup is the perfect recipe for healthy 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 healthy 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! I also made a list of my favorite meal prep products on Amazon that I use weekly. They make cooking easy peasy.
What Should I Serve with this Coconut Black Bean soup?
-
Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)
-
Roasted Peach Summer Salad with Balsamic Vinaigrette (Vegan, Gluten Free)
Get the Same Ingredients For This Black Bean Soup with Avocado Recipe
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this vegan and gluten free black bean coconut soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!
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 No-Salt-Added Diced Tomatoes
- 8 cups No-Salt-Added 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 Himalayan 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.
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
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