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Black Bean Soup + Avocado Toast

Active Time: 20 minutes
Total Time: 25 minutes
  • Dairy Free
  • Gluten Free
  • Vegan
  • Vegetarian
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Why we love it:

Using canned beans keeps this dish quick and pantry friendly. If you have an Instant Pot or slow cooker, you can sauté the veggies through the tomato paste step and add dried beans (about 2 cups) and the liquid then cook until they’re tender. You’ll get delicious results with the slow cooked bean broth but it does take longer.


  • 1 Yellow Onion
  • 4 Carrots
  • 4 ribs Celery
  • 1 clove Garlic
  • 1 Tablespoon Unsalted Butter
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder
  • 2 Tablespoons Tomato Paste
  • 8 cups Vegetable Stock (or broth)
  • 12 bunch Fresh Thyme
  • 2 15-ounce cans Black Beans
  • Crusty Bread (a loaf)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Garlic Powder
  • 1 Avocado (ripe)
  • 1 Lime (zest and juice)

Cooking Instructions


    Dice the onion, carrot and celery into small cubes. Mince the garlic.

    Melt the butter in a large pot or Dutch oven over medium high heat and add the veggies. Sauté for about 2 minutes or until they start to sweat.

    Add the salt, ground cumin and chili powder, stir to coat. Cook for 1 minute.


    Add the tomato paste to the pot and stir well to coat the vegetables and sauté until it’s fragrant, about 2 minutes longer. Now add the stock and the sprigs of thyme. Bring to a boil over high heat.

  • 3. BEANS

    Open and drain the black beans (no need to rinse them). Once the soup is boiling, stir it well and reduce to a steady simmer over medium-low heat. Add the beans.

    Cook for 10 minutes.

  • 4. TOAST

    Meanwhile, slice the bread into thick slices. If you have a toaster oven, this is the perfect time for it. Drizzle the bread evenly with olive oil and the garlic power and toast until browned to your liking.

    If you only have a regular toaster, toast the bread plain, then when it’s done, drizzle with the oil and salt.

    Slice the avocado and divide evenly among the toast. Sprinkle to taste with a pinch of salt or fancy sea salt.


    Finish the soup by adding the zest and juice from the lime and taste it to see if you prefer more salt or not. Remove the stalk of thyme.

  • 6. SERVING

    Serve soup in large bowls and serve avocado toast.

Check out our new features!


    use GF bread for the avocado toast
  • VEGAN:
    use oil instead of butter
    this is nice with white beans or garbanzo beans too
    melt your favorite cheese for an open face grilled cheese
    sauté some chorizo, ground chicken or turkey, chicken sausages or shrimp with the onions and add to the final soup. If shrimp, sauté them, then remove and make the soup, chop and add them at the end back so they don’t overcook - leftover shredded chicken is good to stir in as well
    my kids like broth with nothing in it and beans in quesadillas. So instead of avocado toast for them, I’d melt some cheese in a tortilla, scoop out some beans from the soup and lightly mash them, add to quesadilla and serve that. Then I’d spoon some of the broth out and give them a clear cup of soup - you could add some shredded chicken too

Prep Ahead & Use It Up

Make it ahead. Even better the next day!

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