Easy Daniel Fast Black Bean Soup Recipe

Why You’ll Love Easy Daniel Fast Black Bean Soup Recipe

This black bean soup checks all the right boxes for a satisfying and dependable recipe:

• It’s made with simple, affordable ingredients.

• Naturally vegan and Daniel Fast–compliant.

• Packed with plant-based protein and fiber.

• Easy to prepare in under an hour.

• Great for meal prep and freezer-friendly.

• Thick, creamy texture without any dairy.

Whether you’re cooking for your family or preparing meals ahead for the week, this soup delivers comfort and nutrition in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
2 medium yellow onions, chopped
3 celery ribs, finely chopped
1 large carrot, peeled and thinly sliced
4 to 6 garlic cloves, minced
4 teaspoons ground cumin
½ teaspoon red pepper flakes (optional)
4 cans (15 ounces each) black beans, rinsed and drained
4 cups low-sodium vegetable broth
¼ cup fresh cilantro, chopped (optional)
1 to 2 teaspoons sherry vinegar or 2 tablespoons fresh lime juice
Sea salt, to taste
Freshly ground black pepper, to taste

Optional garnishes: diced avocado, extra cilantro, sliced radishes, baked tortilla strips

Directions

1. Heat the olive oil in a large soup pot over medium heat.

2. Add the chopped onions, celery, and carrot. Sprinkle with a small pinch of salt and sauté for 10 to 15 minutes until the vegetables are softened and fragrant.

3. Stir in the garlic, cumin, and red pepper flakes. Cook for about 30 seconds, just until fragrant.

4. Add the black beans and vegetable broth. Stir well and bring the mixture to a gentle boil.

5. Reduce the heat and let the soup simmer uncovered for about 25 to 30 minutes to allow the flavors to develop.

6. For a creamier texture, carefully transfer about 3 to 4 cups of the soup to a blender and puree until smooth, then return it to the pot. Alternatively, use an immersion blender directly in the pot to partially blend the soup.

7. Stir in the cilantro and vinegar or lime juice. Taste and adjust seasoning with salt and pepper as needed.

8. Serve hot with your favorite garnishes.

Servings and timing

Servings: 6 generous bowls
Prep time: 10 to 15 minutes
Cook time: 40 to 45 minutes
Total time: About 55 to 60 minutes

Variations

Spicy version: Add a chopped jalapeño when sautéing the vegetables or increase the red pepper flakes.

Smoky flavor: Stir in ½ teaspoon smoked paprika for added depth.

Dried beans option: Use about 1½ cups dried black beans. Soak overnight and cook until tender before adding to the soup. Adjust broth as needed.

Chunky style: Skip blending entirely if you prefer a brothy, chunky soup.

Grain addition: Serve over brown rice or quinoa to make it even more filling.

Storage/Reheating

Refrigerator: Store cooled soup in an airtight container for up to 5 days.

Freezer: Freeze in portion-sized containers for up to 3 months. Leave a little space at the top for expansion.

Reheating: Warm on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if the soup has thickened. You can also microwave individual servings in 1-minute intervals, stirring between each.

FAQs

What is the Daniel Fast?

The Daniel Fast is a plant-based eating plan inspired by the biblical book of Daniel. It emphasizes whole foods such as fruits, vegetables, legumes, whole grains, nuts, and seeds, while avoiding animal products and processed foods.

Is this soup completely vegan?

Yes, this recipe is entirely plant-based and contains no animal products.

Can I use dried black beans instead of canned?

Yes. Soak and cook dried black beans ahead of time until tender, then use them in place of canned beans.

How can I make the soup thicker?

Blend a larger portion of the soup or mash some of the beans with a spoon to create a thicker consistency.

Is this soup gluten-free?

Yes, as long as your vegetable broth is certified gluten-free.

Can I make this in a slow cooker?

Yes. Sauté the vegetables first, then add everything to a slow cooker and cook on low for 6 to 8 hours.

Can I make it oil-free?

You can sauté the vegetables in a small amount of water or vegetable broth instead of oil to keep it oil-free.

What toppings work best?

Fresh cilantro, diced avocado, sliced radishes, or a squeeze of lime all complement the flavors beautifully.

How do I prevent the soup from being too salty?

Use low-sodium broth and rinse canned beans thoroughly before adding them to the pot.

Can I double the recipe?

Absolutely. This soup scales very well and is perfect for batch cooking.

Conclusion

This Easy Daniel Fast Black Bean Soup is simple, nourishing, and full of bold flavor. With its creamy texture and wholesome ingredients, it’s a reliable recipe for both spiritual fasting and everyday healthy eating. Make a big batch, customize it to your taste, and enjoy a comforting bowl whenever you need a satisfying plant-based meal.