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1 heaping cup diced onion (160 g, approx. 1 small or 1/2 a large)

1 heaping cup peeled and diced carrot (160 g, approx. 2 medium)

1 green pepper, de-seeded and diced

1 cup chopped celery (150 g, approx. 3 ribs)

1/2 a jalapeno, de-seeded and minced (or a whole one for extra heat)

3 cloves garlic, minced

2 tsp cumin

2 tsp dried oregano

2 tsp chili powder

3–4 cups vegetable broth

1 cup (250 mL) tomato sauce (any plain tomato pasta sauce works)

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

1/2 cup finely chopped fresh cilantro

salt and pepper, to taste

squeeze of fresh lime juice


  1. Add the onion, carrot, bell pepper, celery, jalapeno and garlic to a large soup pot with 2 tbsp of vegetable broth and saute over medium heat for 6-7 minutes until fragrant and softened.
  2. Stir in the cumin, dried oregano and chili powder and cook for 2-3 more minutes. If the pan is starting to dry out, add another splash of broth to loosen any bits from the bottom of the pan.
  3. Add the broth, tomato sauce and black beans and bring the soup to a light simmer. Simmer lightly, uncovered, until the carrots are tender, about 15 minutes.
  4. Carefully scoop half of the soup into a blender and blend until smooth. Be sure to allow steam to escape from the blender when blending. Alternatively, use an immersion blender and pulse the soup 5-6 times right in the pot to create texture. If you used a blender, pour the blended portion back into the pot with the remaining soup.
  5. Stir in the cilantro and lime juice and season with salt and pepper, if needed.
  6. Serve right away with toppings like avocado, grated dairy-free cheese or sour cream and crushed tortilla chips.

This Article And Recipe Adapted From This Site

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