This show-stopping vegan black bean soupwith a creamy texture and bold flavor is sure to satisfy even the most die-hard meat-lovers in your life. It's also super easy to make, healthy and economical! The recipe yields 4 servings (1 cup each).
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Soup
Cuisine: vegan
Keyword: vegan black bean soup
Servings: 4
Calories: 320kcal
Author: Katia
Ingredients
1 tablespoonolive oil or extra virgin olive oil
1medium-sized onion, diced
1large carrot, diced
1celery rib, diced
3-4 garlic cloves, minced
3 cans (14oz/400 grams each)black beans
2 cups(480 ml)low-sodium vegetable broth, use more if you prefer a thinner consistency
1 ½teaspoonground cumin
1teaspoonsmoked paprika
¾teaspoondried oregano
⅛teaspooncayenne pepper or chili flakes, plus more if to taste
salt & pepper, to taste
To serve
1lime, cut into 4 wedges
2tablespoonfresh cilantro, chopped
Instructions
Drain 2 cans of black beans and set aside, then pour 1 can of black beans with their liquid into a blender and puree until smooth (if it's too thick, add a touch of water). Set aside.
Heat the olive oil over medium heat in a large pot or Dutch oven, add the onion, carrot, celery, and sauté over medium heat for about 5-7 minutes, or until the onions are soft and translucent.
Stir in the garlic cook until fragrant, about 60 seconds.
Add the drained beans to the pot along with pureed beans, pour in the broth, add the cumin, oregano, smoked paprika, cayenne pepper, a little bit of salt and pepper (I added scant ¾ tsp of fine salt and ⅛ tsp of black pepper, but it's a good idea to add less salt at the beginning and to adjust the seasoning at the end).
Bring to the boil, then reduce the heat as necessary to maintain a gentle simmer, cover with lid and cook for 20 minutes stirring occasionally.
Turn the heat off and taste to make sure you're happy with the seasoning and the consistency, you might want to add more salt, cayenne pepper or a touch of broth to make it thinner.
You can stir in the chopped cilantro and lime or lemon juice to taste, or you can ladle the soup into 4 bowls and top each bowl with some chopped cilantro and serve with a lime wedge. Enjoy with tortilla, crispy bread or diced avocado. Yum.
Notes
Seasoning: adding salt at the beginning of cooking can result in over-salted soup, so if you use a vegetable broth that tastes quite salty on its own, it’s important to adjust the seasoning at the end and not at the beginning as you never really know how strong the salt from the broth is.
Leftover: this vegan black bean soup keeps well in the fridge for up to 3-4 days. It’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 1 month.
Texture: this soup can gets thick, especially after some rest. If you prefer a thinner consistency, add more broth and reheat it again.
Nutrition facts: the nutrition values are for one portion and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.