Chickpea and Black Bean Soup is an easy recipe and can be made all in one pot or in a Vitamix blender.
When I tell people I’m a food blogger, I usually get 1 of 2 reactions. #1. A blank stare. #2. An enthusiastic, “That’s SO cool!!! What’s your favorite recipe??” It truly never fails.
I have a hard time picking a favorite recipe. In my business, I need to always be thinking of new things to make, so we hardly ever eat the same thing twice. However, the easier the recipe, the more likely I am to make it again. Easy to me means pantry staple ingredients and very little preparation/cooking is needed.
Chickpea and Black Bean Soup fits the easy recipe bill! When we were on house shutdown during the polar vortex (<<<< my new favorite word!), I didn’t have a lot of food on hand because we were in Indianapolis for the weekend. I took a look in the pantry and found everything I needed to make this soup.
Chickpea and Black Bean Soup has double the protein compared to the typical black bean soup since you’re adding chickpeas. It’s so easy to prepare — all you need is a large dutch oven pot or a Vitamix blender. The Vitamix can actually cook the soup while it’s pureeing the ingredients!
The next time you’re looking for an easy and healthy recipe, give this Chickpea & Black Bean Soup a try! I bet you won’t even need a trip to the store because you already have all of the ingredients. This is a go to recipe in my house!
- 3 cups low sodium vegetable stock
- 1 1/2 cups canned, drained and rinsed black beans (1/2 beans reserved)
- 1 1/2 cups canned, drained and rinsed chickpeas (1/2 chickpeas reserved)
- 1/2 cup chopped onion, sautéed
- 3 garlic cloves, minced
- 3 Tbsp lime juice
- 1 jalapeño pepper, seeded and ribs removed
- 1 tsp ground cumin
- 1/4 tsp Kosher salt
- 1/8 tsp freshly ground black pepper
- 1/4 cup red pepper, chopped
- 1/4 cup yellow pepper, chopped
- 1/4 cup scallions, chopped for garnish
- If using a Vitamix, place vegetable stock, beans, chickpeas, onion, garlic, lime juice, jalapeño pepper, and seasonings into the Vitamix container in the order listed and secure lid. Select variable 1. Gradually increase speed to 10 and then to high. Blend for 6-7 minutes or until heavy steam escapes from the vented lid. Reduce speed to Variable 4 and remove the lid plug. Add peppers and reserved beans through the lid plug opening. Blend for additional 10 seconds. Serve immediately.
- If making soup in a dutch oven, place vegetable stock, beans, chickpeas, onion, garlic, lime juice, jalapeño pepper, and seasonings into pot. Bring to a boil. Lower heat. Puree soup by using an immersion blender or blender. When it's well blended, bring to a simmer. Add peppers and remaining beans. Use the immersion blender again. The peppers and beans do not need to be fully pureed. It's ok if you have some chunks. Serve immediately.