Easy Black Bean Soup (VEGAN!)
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!
Servings: 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
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: 6g | Calories: 368kcal | Carbohydrates: 67.8g | Protein: 21.9g | Fat: 3.3g | Saturated Fat: 1.8g | Sodium: 1200mg | Fiber: 16.4g | Sugar: 5.4g