Description
A creamy and hearty vegan black bean soup packed with vegetables and bold flavors, perfect as a comforting and nutritious meal for any day of the week.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 6 cloves garlic, minced
- 1 medium carrot, peeled and diced
- 3 celery ribs, chopped small
- 4 (15-ounce) cans black beans, drained and rinsed
- 4 cups vegetable broth
- 1 tablespoon ground cumin
- 2 tablespoons fresh lime juice
- 1 teaspoon hot sauce, or more to taste
- 1/2 teaspoon salt, or more to taste
Optional Toppings
- Vegan sour cream
- Fresh chopped cilantro
- Avocado slices
- Jalapeños
- Diced tomatoes
- Hot sauce
- Shredded vegan cheese
- Vegan cornbread
- Tortilla chips
Instructions
- Heat the Oil and Sauté Aromatics: Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the diced onion and sauté for about 3 minutes until translucent. Then add the minced garlic and sauté for an additional 1 minute until fragrant.
- Add Vegetables and Cook: Add the diced carrot and chopped celery to the pot, sauté for 1 minute, stirring continuously to combine the flavors.
- Add Beans, Broth, and Spices: Pour in the drained and rinsed black beans, 4 cups of vegetable broth, and 1 tablespoon ground cumin. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for 15 minutes to allow flavors to blend.
- Blend Part of the Soup: Carefully transfer 3 cups of the soup into a blender and blend until smooth to create a creamy texture. Return the blended soup back into the pot and stir well. Alternatively, use an immersion blender directly in the pot to blend part of the soup until creamy but still chunky, depending on your preference.
- Season and Serve: Stir in 2 tablespoons fresh lime juice, 1 teaspoon hot sauce, and 1/2 teaspoon salt (adjust to taste). Serve the soup hot with your choice of optional toppings such as vegan sour cream, cilantro, avocado, jalapeños, diced tomatoes, vegan cheese, cornbread, or tortilla chips.
Notes
- This soup freezes well and can be stored in the refrigerator for up to 5 days, making it excellent for meal prep.
- Blending some of the soup in a blender results in a creamier texture compared to using an immersion blender, which produces a chunkier consistency.
- If using an Instant Pot, sauté the onion, garlic, carrots, and celery using the sauté function, then add the remaining ingredients except lime juice and hot sauce. Seal and cook at high pressure for 5 minutes. Allow natural pressure release, then stir in lime juice and hot sauce before blending if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg
