Black Bean Boo-dle Halloween Soup
With creamy black beans, flavorful veggies, and thick noodles, this Black Bean Boo-dle Halloween Soup is as spooky as it is delicious!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
- 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.
Serving: 1serving | Calories: 549kcal | Carbohydrates: 10.4g | Protein: 31.7g | Fat: 10g | Saturated Fat: 2g | Sodium: 1352mg | Potassium: 1414mg | Fiber: 25.5g | Sugar: 6g | Calcium: 1120mg | Iron: 1.3mg