Black Bean Soup

Black Bean Soup

This is a classic and hearty soup that’s also so easy to make. It has so much flavor with just a few simple ingredients. I like to serve it with a scoop of cooked rice and a big dollop of vegan sour cream.

Serves 4

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Ingredients

45 oz (1275g) tinned Black Beans
1 Medium Onion diced
8 cloves Garlic minced
3 stalks Celery chopped
1 cup (150g) Green Bell Pepper chopped
1 Large Jalapeño, seeds removed and finely diced
2 Bay Leaves
2 tsp (10g) Cumin Powder
1/3 cup (15g) Cilantro chopped
3 cups (709ml) Vegan Chicken-less or Vegetable Broth
1 Tbsp (15ml) Neutral high heat Oil
Salt & Pepper to taste

Serve with

Chopped Cilantro
Fresh Limes
Vegan Sour Cream

Optional: cooked rice of choice

Directions

1.In a large pot on medium heat, sauté the onion and celery until the onions become translucent. About 5-8 minutes.

2. Add in the bell & jalapeño peppers and continue to cook for a few minutes until they start to soften.

3. Add in the garlic, bay leaves, cumin, black beans, cilantro, salt & pepper and cook for a few minutes until the garlic becomes aromatic. About 2-3 minutes.

4. Cover everything with broth, cover and simmer on medium low heat for 25-35 minutes.

5. Remove the bay leaves and sing either an immersion or regular blender, blend about 1/3 of the soup. Return the bay leaves to the pot and simmer for another 15 -20 minutes or until heated through.

6. Serve up with a scoop of rice, vegan sour cream, chopped cilantro and fresh lime.