Gluten-Free Black Bean Soup

Ingredients

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• 6 cups gluten-free chicken or vegetable stock Shop
• 2 cans black beans, rinsed and drained Shop
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium potato, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz), undrained (optional) Shop
• 2 tbsp olive oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening) Shop
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• 1 tsp cumin (optional, for added depth) Shop

Instructions

1. 1 Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. 2 Stir in the diced potato and the rinsed and drained black beans. If using, add the optional diced tomatoes with their juices and the cumin. Stir everything together to combine the flavors.
3. 3 Pour in the gluten-free chicken or vegetable stock. Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for at least 20-25 minutes, or until the potatoes are tender and the flavors have melded beautifully.
4. 4 If you prefer a thicker soup, whisk together the cornstarch and cold water in a small bowl until smooth. Slowly pour this slurry into the simmering soup while stirring constantly. Continue to simmer for another 5 minutes, or until the soup has thickened to your desired consistency. Season generously with salt and black pepper to taste.

Nutrition (per serving)

Tips & Notes

• Blend about a third of the black bean soup and stir it back in. It thickens naturally, and you may not need the cornstarch slurry.
• Let the cumin cook with the vegetables for a minute in step 2 before the stock goes in, so its flavor deepens.
• Finish each bowl with a squeeze of lime and some chopped cilantro. Acid brightens the earthy black beans.

Common questions