Vegan Black Bean Soup (Printer-Friendly)

A flavorful Mexican-inspired soup with black beans, vegetables and spices that comes together in just 30 minutes.

# What You’ll Need to Cook:

→ Vegetables

01 - 1 heaping cup diced onion (160 g, approx. 1 small or 1/2 a large)
02 - 1 heaping cup peeled and diced carrot (160 g, approx. 2 medium)
03 - 1 green bell pepper, de-seeded and diced
04 - 1 cup chopped celery (150 g, approx. 3 ribs)
05 - 1 small jalapeno, de-seeded and minced
06 - 3 cloves garlic, minced

→ Spices and Seasonings

07 - 2 tsp cumin
08 - 2 tsp dried oregano
09 - 2 tsp chili powder
10 - Salt and pepper to taste

→ Liquids

11 - 3-4 cups vegetable broth
12 - 1 cup (250 mL) tomato sauce

→ Beans

13 - 1 19 oz can black beans, drained and rinsed (330 g, about 2.5 cups)

→ Herbs and Garnishes

14 - 1/2 cup finely chopped fresh cilantro
15 - Squeeze of fresh lime juice

# Steps to Prepare:

01 - Add the onion, carrot, bell pepper, celery, jalapeno, and garlic to a large soup pot with 2 tablespoons of vegetable broth. Sauté over medium heat for 6-7 minutes until fragrant and softened.
02 - Stir in the cumin, dried oregano, and chili powder. Cook for 2-3 more minutes, adding a splash of broth if the pan is drying out to prevent sticking.
03 - Add the vegetable broth, tomato sauce, and black beans. Bring to a light simmer and cook uncovered for about 15 minutes, until the carrots are tender.
04 - Carefully scoop a few cups of the soup into a blender and blend until smooth. Allow steam to escape during blending to avoid pressure build-up. Alternatively, use an immersion blender to pulse the soup 5-6 times directly in the pot for a textured consistency. If using a blender, return the blended soup to the pot.
05 - Stir in the finely chopped cilantro and lime juice. Season with salt and pepper to taste. Serve immediately with optional toppings like avocado, grated dairy-free cheese, dairy-free sour cream, or crushed tortilla chips.

# Extra Cooking Tips:

01 - Substitute jalapeno with 2-3 chili peppers in adobo sauce for a smoky flavor or increase the amount of jalapeno for added spice.
02 - Start with 3 cups of vegetable broth and add more for a thinner consistency depending on the amount of vegetables used.
03 - Store leftovers in a sealed container in the fridge for up to 5 days or freeze for up to 2 months. Reheat in the microwave or stovetop as needed.

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