While there are many great, vegan soups, black bean is one of my favourites. It has all the right things going for it. It’s thick and hearty with those oh so good Latin American flavours and a spicy kick that will warm you up when you need it. We have tried a few different recipes over the years and have borrowed from all of them to come up with this particular version. It only takes about 45 minutes to make and because it is protein rich it fills you right up!
Spicy Black Bean Soup
Course: Lunch, SidesCuisine: North American, Mexican, VeganDifficulty: Easy15
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minutesIngredients
1 Tbsp extra-virgin olive oil
1 small red onion, chopped
3 celery ribs, finely chopped
1 large carrot, peeled, quartered and sliced into thin wedges
1 large tomato, diced
1 cup of corn (optional)
6 garlic cloves, minced
1 Tbsp ground cumin
½ Tsp red pepper flakes
3 cans (540 ml each) black beans, rinsed and drained
4 cups vegetable broth
1 cup chopped fresh cilantro (optional)
2 Tbsp. fresh lime juice
Salt and pepper to taste
Directions
- Heat the olive oil in a soup pot over medium heat.
- Add the onions, celery and carrot. Cook for 5 to 10 minutes, stirring occasionally until the vegetables are soft.
- Add the garlic, cumin, and red pepper flakes and cook until fragrant, about 30 seconds.
- Add the beans, tomato and broth and bring to a simmer over medium heat. Cook for about 20 minutes or until the beans and vegetables tender.
- Transfer half of the soup to a blender and pulse until smooth. You can also use an immersion blender to blend the soup to desired consistency right in the pot.
- Return the pureed soup to the pot, stir in the corn, cilantro, lime juice and salt and pepper, to taste.
- Continue to simmer until the heated through, about 5 to 10 minutes.
Notes
- Serve the soup hot with diced avocado and cilantro to garnish. This is also nice with some corn chips if you like that kind of thing.