Description
Vegan black bean soup is packed with protein and ready in just 30 minutes!
Ingredients
Units
Scale
- 2 tbsp avocado oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 celery rib, chopped
- 1 carrot, peeled and chopped
- 1 jalapeno pepper, seeds removed and chopped
- 2 14 oz cans of black beans, drained
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp ground coriander
- 2 tbsp tomato paste
- 4 cups vegetable broth
- salt & pepper to taste
- 1 tbsp lime
Instructions
- Heat the avocado oil in a large pot on medium-high heat then add onion, garlic and celery and saute for 1-2 minutes.
- Add the carrot, jalapeno, cumin, oregano and ground coriander and continue to saute for another 2 minutes.
- Add the black beans and tomato paste and mix everything together.
- Add the vegetable broth and bring the soup to a light boil, then cover and let simmer on low for 15 minutes.
- Transfer 1/2 the soup to a blender and blend until smooth, then add back to the pot of soup and mix. (You can also use an emulsion blender.) Season with salt and pepper and lime.
- Serve as is or top with vegan sour cream, avocado and cilantro.
Notes
You can enjoy this soup un-blended, partially blended or fully blended.
Store leftovers in the fridge for 5 days or the freezer for 3 months.
Add any toppings you love!
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 265
- Sugar: 3g
- Fat: 5.5g
- Carbohydrates: 37g
- Fiber: 12.5g
- Protein: 17g
