American · bread bowl
Black Bean Vegetable Soup Bread Bowls
Black beans, vegetables, and mushrooms simmer into a hearty vegan soup ladled into crisp sourdough bowls.
Total time40 min
Hands-on20 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Heat oil in a Dutch oven. Cook onion, bell pepper, and mushrooms with 1/2 teaspoon salt until tender and browned, 8 minutes.
- 02
Add black beans, broth, cumin, and black pepper. Simmer for 18 minutes.
- 03
Blend about one-third of the soup with an immersion blender, leaving plenty of whole beans and vegetables.
- 04
Cut lids from the sourdough loaves, pull out some crumb, and ladle the hot soup into the bread bowls.
Make it work
Useful swaps
- Serve in regular bowls with toast to reduce the bread portion.
- Pinto beans can replace one can of black beans.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
