Easy Black Bean Soup (Vegan)


Yield 6
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes



Author: [get-the-author]
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Ingredients

  • 1 tablespoon avocado oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 1 celery stalk, diced
  • 1 jalapeño, fine dice with seeds (optional)
  • 6 cloves garlic, minced
  • 2 teaspoons salt
  • 1 or 2 teaspoons chipotle powder (choose your heat level, or omit. We use 2)
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon coriander
  • 1 teaspoon ground black pepper
  • 2 tablespoons lime juice
  • 1 quart (4 cups) vegetable stock
  • 3-14.5 ounce cans black beans, drained and rinse
  • for garnish: cilantro sprigs, cotija cheese (optional: leave out for vegan) and avocado

Directions

  1. Heat a large dutch oven over medium heat. Once hot add oil, onion, carrots and celery and cook until soft, about 5-7 minutes.
  2. Add jalepeño, garlic and all seasoning and spices and cook for 1 minute to toast them (be careful not to breathe in any spicy steam).
  3. Add in lime juice, vegetable stock and black beans. Raise the heat to high to bring to a boil. Lower heat to medium and continue to cook for 10-15 minutes, until the vegetable stock reduced and the soup has thickened slightly.
  4. If you want to puree the soup (we do), reserve 1-2 cups on the side. Using  an immersion blender, puree the soup. Stir in the reserved soup.
  5. Garnish with cilantro, avocado and cotija cheese, if using.

Nutrition

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