- 2 tbsp. extra-virgin olive oil
- 1 large red onion, diced
- 2 teaspoons fine salt
- 4 cloves garlic, minced
- 1 jalapeño, stem and seeds removed, finely diced
- 1 large red or orange bell pepper, stem removed, seeded and diced
- 1 tablespoon tomato paste
- 1 teaspoon ground chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 3 (15-oz.) cans low-sodium black beans, with liquid
- 2 cups filtered water
- 1 bay leaf (remove before using immersion blender)
- homemade vegan sour cream
- avocado chunks
- fresh cilantro, large stems removed, chopped
- red or white onion, peeled and finely diced
- lime wedges/zest
- In a large pot over medium heat, heat oil. Add onion and salt and cook until soft and translucent, about 5 minutes. Add garlic and jalapeños and cook for 1 minute. Add red bell pepper, tomato paste and all the seasonings. Stir and cook for one minute.
- Add black beans with their liquid and filtered water. Add bay leaf, stir and bring to a boil. Once it reaches a boil, reduce to a simmer and let simmer until slightly reduced, about 20 minutes. Remove bay leaf.
- Use an immersion blender to partially blend the soup to your desired consistency. I give it a couple of pulses on the low speed because I like it slightly chunky and slightly pureed.
- Serve hot and garnish with homemade vegan sour cream, avocado chunks, chopped cilantro, diced onion and lime wedges.
- Store leftovers once completely cooled to room temperature. You can store in an airtight container in your refrigerator for up to five days. You can freeze for up to two months (just leave at least an inch of space at the top of the container for expansion).
- Category: Entree
- Method: Stovetop
- Cuisine: Cuban
Keywords: easy vegan spicy black bean soup