Black Bean Soup with Avocado Recipe

This 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. 

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 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?

I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

• Garlic, Onions, Carrots, Celery, Bell Peppers, Fresh Cilantro 
• 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.
• 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.

How do I Make Black Bean Soup with Avocados?

Stove Top Directions

1. 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.
2. 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.
3. Taste and add salt or additional seasonings as needed. Add more crushed red pepper flakes or hot sauce for spice.
4. 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

1. Set the Instant Pot to Sauté Mode, and add the coconut oil, onion. and garlic. Sauté for 5 minutes until veggies begin to soften.
2. 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.
3. 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.
4. 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!  I also made a list of my favorite meal prep products on Amazon that I use weekly. They make cooking easy.

What Should I Serve with this 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

Get the Same Ingredients For This Black Bean Soup with Avocado Recipe

If you make this easy avocado black bean 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 recipes!

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Black Bean Soup with Avocado

Kelly Jensen

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.

5 from 1 vote

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Lunch, Soup

Cuisine American

Servings 8

Calories 267 kcal

Ingredients

  

1x2x3x

• 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

Cook ModePrevent your screen from going dark

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

Calories: 267kcalCarbohydrates: 39gProtein: 13gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 224mgPotassium: 521mgFiber: 8gSugar: 2gVitamin A: 2425IUVitamin C: 32mgCalcium: 60mgIron: 3mg

Keyword avocado black bean soup, black bean avocado soup recipe, black bean soup with avocado, easy veganuary recipes for new vegans, healthy black bean soup, High Protein Vegan Lunch Recipes

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