Name: Easy Black Bean Soup (VEGAN!)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
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

Easy Black Bean Soup (VEGAN!)

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★★★★★

5 from 7 reviews

This Black Bean Soup is a 30-minute, one-pot vegan recipe! It’s creamy, healthy, and loaded with flavorful seasonings. Garnish with your favorite toppings and serve it warm or enjoy it cold as a black bean dip!

Author: Lexi
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 1x

Ingredients

Scale

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

Instructions

Heat a large dutch oven over medium heat. Once hot add oil, onion, carrots and celery and cook until soft, about 5-7 minutes.
Add jalepeño (if adding), garlic and all seasoning and spices and cook for 1 minute to toast them (be careful not to breathe in any spicy steam).
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.
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.
Garnish with cilantro, avocado and cotija cheese, if using.

Notes

When reheating leftovers, add a drop of broth to make it less thick.
Want a black bean dip? Don’t add broth when reheating and it will go from black bean soup, to a nice and think black bean dip.

Nutrition

Serving Size: 6
Calories: 368
Sugar: 5.4g
Sodium: 1200mg
Fat: 3.3g
Saturated Fat: 1.8g
Carbohydrates: 67.8g
Fiber: 16.4g
Protein: 21.9g
Cholesterol: 0mg

Find it online: https://lexiscleankitchen.com/easy-black-bean-soup/