Vegan Black Bean Soup

A nourishing and hearty soup with plenty of black beans, veggies and spices.

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: bowls

1 tablespoons extra virgin olive oil
1 onion diced
1 carrot sliced
2 stalks celery sliced
1 red bell pepper diced
4 cloves garlic minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
1 pinch cayenne pepper
3 400g / 15 oz cans black beans drained and rinsed, or 720g / 4¼ cup cooked black beans
3 cups (720 ml) vegetable broth
1 - 2 tablespoons (½ - 1 lime) fresh lime juice
salt and pepper to taste

In a large stock pot, heat up the olive oil on medium-high heat.
Add the diced onion, carrot, celery and bell pepper, and saute for 5 minutes.
Add the minced garlic, cumin, oregano, coriander and cayenne pepper, and briefly fry for around 30 seconds.
Add vegetable broth / stock and black beans and simmer gently with a lid on for 15 minutes, or until carrots are tender.
Add lime juice and season with salt and pepper to taste.
TIP: Check the label of the black beans if they already contain salt, and adjust the seasoning accordingly.
Use an immersion blender to partially blend the soup until you have a thicker, but still chunky, texture.
Alternatively, you can remove a portion of the soup and blend it in a regular blender until smooth and then add it back to the soup.
You can blend it more or less, according to your preference.
Garnish with sliced avocado, fresh cilantro/coriander, a spoonful of vegan yogurt or sour cream and a wedge of fresh lime. Serve with tortilla chips or cornbread.

Black beans

You can use dried black beans and cook them before using in the recipe.

You will need approximately 240g or 1 ½ cups of dried black beans to make the equivalent of three drained 400g / 15 oz cans of cooked beans.

TOP TIP: Using a pressure cooker to cook dried beans saves time and energy while preserving more nutrients.

For more serving ideas, check out the dedicated section in the post above!

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