Vegan Black Bean Soup
Vegan Black Bean Soup! This hearty, spicy black bean soup is super creamy and delicious. Made with pantry ingredients and ready in less than 1 hour.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small white or yellow onion, diced
- 1 bell pepper, chopped
- 1 large tomato, diced
- 1 jalapeño, seeded and diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon ground cumin
- 2 tablespoons chipotle peppers in adobo sauce, roughly chopped
- 5 cups black beans, cooked
- 2 cups vegetable broth
- 1 lime, zest and juiced
- 1/3 cup chopped fresh cilantro
Instructions
- Heat the olive oil in a soup pan over medium heat. Add in the onion and cook until softened, about 5 minutes.
- Add in the bell pepper, tomato, jalapeño and garlic and cook another 5 minutes, stirring occasionally, until vegetables are softened. Add in the spices and cook for 30 more seconds until just fragrant.
- Stir in the chipotle peppers, black beans, and vegetable broth and bring to a simmer. Cook for 10-15 minutes, then remove 2 cups of the soup and place into a blender. Puree, then add back to the soup. Alternatively, you can use an immersion blender to blend some of the soup-- the idea is to add in a creamy texture with the blended beans while still keeping most of the soup chunky and thick. Cook an additional 10-15 minutes.
- Just before serving, stir in the lime zest and juice and cilantro. Season, adding salt/pepper to taste and serve.
Notes
- This is a great recipe to make when you have leftover cooked black beans. If you don't have prepared black beans, substitute in 3 cans of drained and rinsed black beans.
Nutrition
Serving: 1servingCalories: 247kcalCarbohydrates: 42gProtein: 14gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 342mgPotassium: 695mgFiber: 15gSugar: 4gVitamin A: 1441IUVitamin C: 36mgCalcium: 67mgIron: 4mg