Black Bean Boo-dle Soup is as spooky as it is delicious! With creamy black beans, flavorful veggies, and thick noodles, it’s the quick and tasty dinner you need to serve up this Halloween.
Black Bean Boo-dle Soup
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Hey friends, Sarah from Live Eat Learn here coming at you with an easy vegetarian dinner you can make for Halloween this year…Black Bean Boo-dle Soup! Even though I’m a health food blogger and love a good veggie or two, I have a serious sweet tooth. If left to my own accord, I would spend all Halloween just eating massive amounts of Halloween treats.
But I realize this isn’t a very sustainable way of getting through the month of October, so today we’re whipping up a healthier way to celebrate Halloween. This Black Bean Boo-dle Soup is low in fat and ultra-filling (meaning you have energy to trick-or-treat all night and are less inclined to “accidentally” binge on all of your kids’ Halloween candy) (relevant).
As with all good soups, we’ll start with an onion and garlic base (you know, to ward off the vampires), with some Halloween-shaped veggies thrown in. If you have small Halloween cookie cutters, they’re perfect for this. No cookie cutters? No problem! You can make quick carrot “pumpkins” by peeling your carrot then making two shallow slits down the length of your carrot. The depth of these slits will make the height of your stem, and the distance between them will make the width of it. Then make two more cuts, starting from the opposite edges of the carrot, perpendicular into the cuts you just made. You’ll remove a long, pie-looking slice and will be left with a long pumpkin. Just cut into slices for soup-ready “pumpkins”!
But back to the soup, you’ll blend up about half of your black beans and broth to add extra creaminess, then add that blend + your whole beans + apple cider vinegar the the mix. Let boil for a while until reduced (about 20 minutes), and serve! I like mine topped with avocado (cut into Halloween shapes, obviously) and a nice dollop of sour cream or plain Greek yogurt.
Helpful products for this Black Bean Boo-dle Soup
- Large soup pot: I love using my because it heats evenly, doesn’t need seasoning, and won’t react to acidic foods.
- Halloween shaped cookie cutters: This has heavy duty tin plated steel and is made in the USA
- Chef’s knife: are some of my favorite knives to use.
- Vegetable peeler: I love the because they feel so comfortable in my hand and peel a larger are of the vegetable.
More Halloween recipes you might enjoy:
- Halloween: Mummy Dogs
- Brain Cheeseball
- Swamp Potion Halloween Punch
- Halloween: Jack O’Lantern and Mummy Pizzas
- Halloween: Skeleton Cupcakes
Black Bean Boo-dle Soup
- 3 cans about 6 cups black beans, divided
- 4 cups vegetable broth divided
- 2 large carrots
- 2 Tbs olive oil
- 4 cloves garlic minced
- 1 medium white onion chopped
- 4 stalks celery chopped
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ cup apple cider vinegar
- 3 oz udon noodles or other thick noodles
- To serve: avocado and sour cream
- In a blender, blitz to combine 3 cups of black beans and 2 cups of broth. Set aside.
- I love my Blendtec Blender and use it all the time because it can handle any of my recipe's needs.
- Make quick carrot “pumpkins” by peeling your carrots then making two shallow slits down the length of your carrot. The depth of these slits will make the height of your stem, and the distance between them will make the width of it. Then make two more cuts, starting from the opposite edges of the carrot, perpendicular into the cuts you just made. You’ll remove a long, pie-looking slice and will be left with a long pumpkin. Cut into slices to form pumpkin slices.
- Heat oil in a large soup pot over medium heat, then add garlic, onion, carrots, and celery. Cover and cook until onion is soft, about 5 minutes.
- Add salt, pepper, blended black beans, remaining black beans, broth, and vinegar. Place back over medium heat and bring to a simmer, cooking for 20 minutes until slightly thickened.
- Meanwhile, prepare noodles according to instructions on the package. Stir noodles into soup before serving.
- To serve, top with a dollop of sour cream and sliced avocado.
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