Black Bean Boo-dle Soup
This Black Bean Boo-dle Halloween Soup is as spooky as it is delicious! With creamy black beans, flavorful veggies, and thick noodles, it’s the quick and tasty dinner you need to serve up this Halloween.
Even though I’m a health food blogger and love a good veggie or two, I have a serious sweet tooth. If left to my own accord, I would spend all Halloween just eating massive amounts of candy.
But I realize this isn’t a very sustainable way of getting through the season, so today we’re whipping up a healthier way to celebrate Halloween. This Black Bean Boo-dle Halloween Soup is low in fat and ultra-filling (meaning you have energy to trick-or-treat all night and are less inclined to “accidentally” binge on all of your kids’ Halloween candy) (relevant).
How to Make this Halloween Soup Video
As with all good soups, we’ll start with an onion and garlic base (you know, to ward off the vampires), with some Halloween-shaped veggies thrown in. If you have small Halloween cookie cutters, they’re perfect for this. No cookie cutters? No problem! You can make quick carrot “pumpkins” by peeling your carrot then making two shallow slits down the length of your carrot. The depth of these slits will make the height of your stem, and the distance between them will make the width of it. Then make two more cuts, starting from the opposite edges of the carrot, perpendicular into the cuts you just made. You’ll remove a long, pie-looking slice and will be left with a long pumpkin. Just cut into slices for soup-ready “pumpkins”!
But back to the soup, you’ll blend up about half of your black beans and broth to add extra creaminess, then add that blend + your whole beans + apple cider vinegar the the mix. Let boil for a while until reduced (about 20 minutes), and serve! I like mine topped with avocado (cut into Halloween shapes, obviously) and a nice dollop of sour cream or plain Greek yogurt.
Black Bean Boo-dle Halloween Soup
- 3 15-oz cans black beans about 6 cups, 425-g cans
- 4 cups vegetable broth 946 mL
- 2 large carrots
- 2 Tbsp olive oil 15 mL
- 4 cloves garlic minced
- 1 medium white onion chopped
- 4 stalks celery chopped
- ½ tsp salt
- ½ tsp ground black pepper
- ¼ cup apple cider vinegar 60 mL
- 3 oz udon noodles 85 g, or other thick noodles
- To serve: avocado and plain Greek yogurt
- The Base: In a blender, blitz to combine half of the black beans and half of the broth. Set aside.
- Carrot Pumpkins: Make easy carrot “pumpkins” by peeling your carrots then making two shallow slits down the length of your carrot. The depth of these slits will make the height of your stem, and the distance between them will make the width of it. Then make two more cuts, starting from the opposite edges of the carrot, perpendicular into the cuts you just made. You’ll remove a long, pie-looking slice and will be left with a long pumpkin. Cut into slices to form pumpkin slices.
- Make Soup: Heat oil in a large soup pot over medium heat, then add garlic, onion, carrots, and celery. Cover and cook until onion is soft, about 5 minutes. Add salt, pepper, pureed black beans, remaining black beans, remaining broth, and vinegar. Continue cooking over medium heat, bringing to a simmer for 20 minutes until slightly thickened.
- Assemble: Meanwhile, prepare noodles according to instructions on the package. Stir noodles into soup before serving. To serve, top with a dollop of Greek yogurt and sliced avocado.