Vegan Black Bean Soup
Put those cans of black beans that have been lingering in your pantry to good use in this super simple vegan black bean soup.
Servings: 4
Calories: 398kcal
Ingredients
- 2 tablespoons olive oil
- 1/2 red onion chopped
- 1 bell pepper chopped
- 3 cloves garlic minced
- 2 cups low sodium vegetable broth
- 2 (15.5 oz) cans black beans
- 1 (14.5 oz) can diced tomatoes
- 2 tablespoons red wine vinegar
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1-2 tablespoons pureed canned chipotles in adobo sauce
- 1/4 teaspoon sea salt plus more to taste if needed
Instructions
- In a large dutch oven, heat oil, pepper, and onion over medium high heat for 5 minutes or until onion begins to soften and become translucent.
- Add the garlic and sauté for another minute.
- Add the broth, black beans, tomatoes, and red wine vinegar. Stir well.
- Add the oregano, cumin, cayenne, salt and pepper. Allow soup to simmer for about 10 minutes.
- Use an immersion blender to partially puree the soup, leaving some beans/vegetables whole. (You can also transfer 1/2 of the soup to a blender and puree it until smooth and then add back into the pot.) Bring to a simmer again for another 10-15 minutes or until soup has reached desired consistency.
- Serve with sour cream, cilantro, jalapeño, avocado, etc.
Video
Notes
- Recipe makes about 5 1/2 - 6 cups of soup depending on how long you simmer it as it thickens the longer you cook it over the stove.
- Leftover soup can be stored in the fridge for up to 3-4 days.
- Soup can be stored in the freezer for up to 3 months. Allow to thaw in the fridge overnight before reheating.
- Topping suggestions include: cilantro, chives, cheese, sour cream, avocado or sour cream.
Nutrition
Serving: 1g | Calories: 398kcal | Carbohydrates: 62g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 162mg | Potassium: 1083mg | Fiber: 22g | Sugar: 5g | Vitamin A: 1080IU | Vitamin C: 49mg | Calcium: 114mg | Iron: 6mg