Vegan Black Bean Soup
This delicious vegan black bean soup is easy to make in under 30 minutes for an easy dinner any night of the week.
Servings: 6 servings
Ingredients
- 1 heaping cup diced onion 160 g, approx. 1 small or 1/2 a large
- 1 heaping cup peeled and diced carrot 160 g, approx. 2 medium
- 1 green bell pepper de-seeded and diced
- 1 cup chopped celery 150 g, approx. 3 ribs
- 1 small jalapeno de-seeded and minced
- 3 cloves garlic minced
- 2 tsp cumin
- 2 tsp dried oregano
- 2 tsp chili powder
- 3-4 cups vegetable broth
- 1 cup 250 mL tomato sauce
- 1 19 oz can black beans drained and rinsed (330 g, about 2.5 cups)
- 1/2 cup finely chopped fresh cilantro
- salt and pepper to taste
- squeeze of fresh lime juice
Instructions
- Add the onion, carrot, bell pepper, celery, jalapeno and garlic to a large soup pot with 2 tbsp of vegetable broth and saute over medium heat for 6-7 minutes until fragrant and softened.
- Stir in the cumin, dried oregano and chili powder and cook for 2-3 more minutes. If the pan is starting to dry out, add another splash of broth to loosen any bits from the bottom of the pan.
- Add the broth, tomato sauce and black beans and bring the soup to a light simmer. Simmer lightly, uncovered, until the carrots are tender, about 15 minutes.
- Carefully scoop a few cups of the soup or about half into a blender and blend until smooth. Be sure to allow steam to escape from the blender when blending. Alternatively, use an immersion blender and pulse the soup 5-6 times right in the pot to create texture. If you used a blender, pour the blended portion back into the pot with the remaining soup.
- Stir in the cilantro and lime juice and season with salt and pepper, if needed. Serve right away with toppings like avocado, grated dairy-free cheese or sour cream and crushed tortilla chips.
Video
Notes
Sub 2-3 chili peppers in adobo sauce for the jalapeno for a smoky flavour or increase the jalapeno to 1-2 if you want more spice.
Start with 3 cups of vegetable broth and add a bit more if it seems too thick, it just depends on the exact amount of veggies you use and how thick you want your soup.
Store leftovers in a sealed container in the fridge for up to 5 days or freezer for up to 2 months. Reheat as needed in the microwave or stovetop until heated to your preference.
Nutrition
Serving: 1/6th of recipe (350 g) | Calories: 157kcal | Carbohydrates: 30g | Protein: 7g | Fat: 1g | Fiber: 9g