This healthy black bean soup recipe is easy to make with canned beans. Thanks to some basic aromatics and Cuban spices, it’s incredibly flavorful and delicious. This soup is naturally vegan, vegetarian and gluten free. The recipe yields quite a bit of soup (6 to 8 servings)—it is easily halved, or you can freeze the leftovers.
Recipe adapted from The America’s Test Kitchen Healthy Family Cookbook.
Suggested sides: Chunky avocado salsa, a little green salad, quesadillas or a grilled cheese sandwich.