This vegan black bean soup is a flavorful and nutritious dish that is perfect for any occasion. Packed with protein and fiber, it is not only good for you but also incredibly satisfying. Made with simple pantry ingredients, this soup comes together quickly and easily. Whether you're vegan, vegetarian, or simply looking for a healthy and delicious meal, this vegan black bean soup is a must-try!
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon lime juice
- Salt and pepper, to taste
- Optional toppings: diced avocado, chopped cilantro, chopped green onions, vegan sour cream
Directions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, red bell pepper, and jalapeno pepper. Cook until the vegetables are softened, about 5 minutes.
- Add the ground cumin, chili powder, and smoked paprika to the pot. Stir well to coat the vegetables in the spices.
- Add the black beans, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Using an immersion blender or regular blender, blend about half of the soup until smooth. This will give the soup a creamy texture while still leaving some whole beans for texture.
- Stir in the lime juice and season with salt and pepper to taste.
- Serve the vegan black bean soup hot, garnished with diced avocado, chopped cilantro, chopped green onions, and a dollop of vegan sour cream if desired.
