Black Bean Soup with Vegan Cornbread and Collard Greens
Popularity3.0
A hearty and smoky black bean soup served with a slice of moist vegan cornbread and tender, savory collard greens. A classic, comforting plant-based dinner.
A rich and smoky Southwestern soup made from scratch with dried black beans, fresh vegetables, and aromatic spices. This hearty, plant-based meal is deeply flavorful, comforting, and perfect for a healthy lunch or dinner.
Prep15 min
Cook60 min
Servings6
Serving size: 1 cup
145cal
4gprotein
14gcarbs
9g
Ingredients
1 cup black beans (dried)
2 tbsp olive oil
1 pcs onion (medium, finely chopped)
1 pcs bell pepper (red, diced)
4 pcs garlic (cloves, minced)
1 tbsp chili powder
2 tsp cumin powder
1 tsp smoked paprika
1 tsp dried oregano
5 cup water (4 cups for the soup, 1 cup for cooking beans)
A wonderfully moist and tender plant-based cornbread that's completely dairy-free and egg-free. This classic American side is slightly sweet, crumbles perfectly, and is ready in just 30 minutes.
Tender, savory collard greens simmered with smoky bacon and a tangy broth. A classic soul food side dish that's pure comfort in a bowl, perfect alongside cornbread and fried chicken.
Prep20 min
Cook90 min
Servings6
Serving size: 1 cup
Health Benefits
🌾
High in Fiber
Black beans and collard greens provide over 15g of fiber, promoting digestive health and satiety.
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Plant-Based Protein
Black beans are an excellent source of protein, essential for muscle repair and maintenance.
💊
Rich in Vitamins
Collard greens are a powerhouse of vitamins K, A, and C, supporting bone health and immunity.
❤️
Heart Healthy
This meal is low in saturated fat and cholesterol-free, supporting cardiovascular health.
Frequently Asked Questions
Is Black Bean Soup with Cornbread healthy?
Yes, this vegan meal is very healthy. It's rich in plant-based protein and fiber from the black beans, which aids digestion and keeps you full. The collard greens are packed with vitamins A, C, and K.
How many calories are in this meal?
A serving of black bean soup with one piece of vegan cornbread and a side of collard greens contains approximately 550-650 calories, making it a well-balanced and substantial dinner.
Can I make this meal gluten-free?
Absolutely. The soup and greens are naturally gluten-free. For the cornbread, simply use a gluten-free all-purpose flour blend or a cornmeal-based recipe that doesn't require wheat flour.
How can I meal prep this dinner?
This meal is perfect for meal prep. The black bean soup and collard greens can be made ahead and stored in the refrigerator for up to 4-5 days. The cornbread can be baked and stored at room temperature for 2-3 days.
What are some good toppings for black bean soup?
Great vegan toppings include diced avocado, fresh cilantro, chopped red onion, a dollop of vegan sour cream, or a squeeze of fresh lime juice to brighten the flavors.
About Black Bean Soup with Vegan Cornbread and Collard Greens
A hearty and smoky black bean soup served with a slice of moist vegan cornbread and tender, savory collard greens. A classic, comforting plant-based dinner.
This southern dish is perfect for dinner. With 469.02 calories and 14.39g of protein per serving, it's a high_fiber, plant_based, heart_healthy, gut_friendly option for your meal plan.
fat
2 tbsp lime juice (freshly squeezed)
0.5 tsp salt
0.5 tsp black pepper (freshly ground)
0.25 cup cilantro (fresh, chopped, for garnish)
1 pcs avocado (medium, diced, for garnish)
Instructions
1
Prepare and cook the beans
Rinse the dried black beans and soak them in a large bowl with plenty of water for at least 8 hours or overnight.
Drain the soaked beans and rinse them again.
Add the beans to a pressure cooker with 1 cup of fresh water. Secure the lid and cook on high pressure for 25-30 minutes.
Allow the pressure to release naturally. The beans should be tender. Set aside.
2
Sauté the aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and bell pepper. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
3
Bloom the spices
Stir in the chili powder, cumin powder, smoked paprika, and dried oregano.
Cook for 1 minute, stirring constantly, until the spices are fragrant. This deepens their flavor.
4
Simmer the soup
Add the cooked black beans (along with their cooking liquid) and 4 cups of water to the pot.
Bring the soup to a boil, then reduce the heat to low.
Cover and simmer for at least 20 minutes to let the flavors meld.
5
Thicken and finish
For a creamier texture, use an immersion blender to pulse the soup a few times directly in the pot. Blend about one-third of the soup, leaving the rest whole.
Remove the pot from the heat. Stir in the fresh lime juice, salt, and black pepper.
Taste and adjust seasoning if needed.
6
Serve
Ladle the hot soup into bowls.
Garnish with fresh cilantro and diced avocado. Serve immediately.
Servings8
Serving size: 1 piece
195cal
4gprotein
34gcarbs
5gfat
Ingredients
1 tbsp ground flaxseed
2.5 tbsp water (for flax egg)
1 cup all-purpose flour
1 cup yellow cornmeal (fine or medium grind)
3 tbsp granulated sugar
1 tbsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 cup unsweetened almond milk
2 tbsp vegetable oil (plus more for greasing the pan)
Instructions
1
Preheat oven and prepare the pan
Preheat your oven to 400°F (200°C).
Grease an 8x8 inch baking pan with a little vegetable oil.
2
Make the flax egg
In a small bowl, whisk together the ground flaxseed and water.
Set it aside for 5-10 minutes to thicken into a gel-like consistency. This will act as your egg binder.
3
Combine the dry ingredients
In a large mixing bowl, add the all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, and salt.
Whisk everything together until well combined.
4
Combine the wet ingredients
In a separate medium bowl, whisk together the unsweetened almond milk, vegetable oil, and the prepared flax egg.
2 lb collard greens (about 2 large bunches, tough stems removed and leaves chopped)
6 slices bacon (thick-cut, diced into small pieces)
1 pcs yellow onion (medium, finely chopped)
4 pcs garlic (cloves, minced)
4 cup water
2 tbsp apple cider vinegar
1 tbsp brown sugar (lightly packed)
0.5 tsp red pepper flakes (adjust to your spice preference)
0.5 tsp salt
0.5 tsp black pepper (freshly ground)
Instructions
1
Clean and prepare the greens
Fill a clean sink with cold water. Submerge the collard greens and swish them around to loosen any grit. Let them soak for 5-10 minutes.
Lift the greens out of the water, leaving the grit behind. Drain and rinse the sink, then repeat the process until the water is completely clear.
Fold each leaf in half and slice out the tough stem. Stack the de-stemmed leaves, roll them up, and slice crosswise into 1-inch ribbons.
2
Render bacon and sauté aromatics
Place a large Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp and the fat has rendered, about 8-10 minutes.
Using a slotted spoon, remove the bacon to a plate, leaving about 2 tablespoons of fat in the pot.
Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.
Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
3
Wilt greens and build the broth
Add the prepared collard greens to the pot in handfuls, stirring to coat in the bacon fat and allowing each batch to wilt before adding the next.
