VEGAN BLACK BEAN SOUP
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
- 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.
- 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.
- 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.
- 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.
- Stir in the cilantro and lime juice and season with salt and pepper, if needed.
- 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