Black Bean Boo-dle Soup
This 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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6 servings
- 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.
Calories: 124kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Sodium: 1008mg | Potassium: 114mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3745IU | Vitamin C: 3.2mg | Calcium: 15mg | Iron: 0.1mg