Description
This flavorful and quick vegan black bean soup is just right for weeknights and comfort food! Make it in less than an hour with a handful of fresh ingredients and an incredible blend of spices and wow everyone who tries it.
Ingredients
Units
Scale
- 2 tablespoons avocado oil (or sub extra virgin olive oil)
- 1 large red onion, diced
- 2 1/2 teaspoons fine salt
- 8 large cloves garlic, peeled and 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 tablespoon pure maple syrup
- 1 teaspoon ground chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 3 (15-oz.) cans low-sodium black beans, drained and rinsed
- 4 cups filtered water
- 1 bay leaf (remove before using immersion blender)
- 1 lime, juiced (add just before serving)
Garnishes
- homemade vegan sour cream
- avocado chunks
- fresh cilantro, large stems removed, chopped
- red onion, peeled and finely diced
- lime wedges/zest
Instructions
- In a large dutch oven over medium heat, heat oil. Add onion and salt and cook until soft and translucent, about 5 minutes. Turn the heat to low and add garlic and jalapeños and cook for 3 minute. Add red bell pepper, tomato paste, maple syrup and all the seasonings. Stir and cook for one minute.
- Add black beans 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 15-20 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.
- Stir in fresh lime juice.
- Serve hot and garnish with homemade vegan sour cream, avocado chunks, chopped cilantro, diced onion and lime wedges.
Notes
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).
- Prep Time: 5
- Cook Time: 25
- Category: Entree
- Method: Stovetop
- Cuisine: Cuban
