Easy Black Bean Soup
Easy Vegan Black Bean Soup Recipe. Use simple pantry ingredients and have this delicious soup ready in under 30 minutes. This healthy soup uses one pot, for easy clean up and reheats beautifully--a perfect choice for meal prep.
Servings: 6 Servings
Calories: 195kcal
Equipment
Ingredients
- 3 15.5 ounce cans black beans
- 1 large yellow or white onion chopped
- 3 ribs celery diced
- 4 garlic cloves minced
- 2 jalapeno peppers seeded and minced
- 4 ounce can diced green chiles
- 1 teaspoon chili powder
- 1 Tablespoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon chipotle chili powder or cayenne pepper
- ¼ cup chopped fresh cilantro
- 1 lime zested and juiced
- 6 cups veggie broth
Instructions
- Heat a large soup pot or dutch oven, over medium heat. Use a couple tablespoons veggie stock and saute onion, celery and jalapeno until translucent, about 5 minutes.
- Stir in garlic and spices and cook until fragrant, stirring constantly for about 30 seconds. If pan becomes dry, add 1-2 Tablespoons additional vegetable broth as needed.
- Add chilies, beans and remaining veggie stock. Stir well and bring to a boil. Immediately reduce heat to a low simmer and cook until liquid is slightly reduced, about 15 minutes.
- Use an immersion blender to partially puree----leave about ½ the beans whole.
- Zest and juice the lime over the pot and stir well.
- Garnish with slices of lime, cilantro, sliced jalapeno or chunks of avocado. A swirl of vegan yogurt is also a great idea.
Notes
Soup will stay good in the fridge in an airtight container for 5 days, or freeze for 3 months. Reheat gently on the stove until heated through.
Nutrition
Serving: 1cup | Calories: 195kcal | Carbohydrates: 29g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 636mg | Fiber: 10g | Sugar: 6g