Vegan Spicy Black Bean Soup
This vegan spicy black bean soup is a workhorse weeknight recipe. It's affordable, easy to prepare, and loaded with flavor.
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Servings: 4
Calories: 272kcal
Equipment
- Immersion blender optional
Ingredients
- 2 teaspoons neutral oil
- 1 yellow onion peeled and diced
- 4 scallions trimmed and minced, a pinch reserved for garnish
- 6 cloves garlic peeled and minced
- 1 jalapeño trimmed and diced
- 28 ounce can black beans drained and rinsed
- 14.5 ounce can diced tomatoes, fire-roasted
- 4 cups vegetable stock
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon cayenne powder more or less to taste
- 1 teaspoon cumin
- Salt and pepper to taste
For Serving:
- Tortilla strips
- Avocado
- Lime wedges
Instructions
Cook the Aromatics:
- Heat the oil in the large pot over medium heat. Add the yellow onion and cook, stirring regularly for 6-7 minutes until softened.
- Add the scallions, garlic and jalapeño and cook for 1 minute more. Season with salt and pepper.
Assemble the Soup:
- Add the black beans, tomatoes, and stock and bring to a boil. Season with salt, pepper, chili powder, paprika, cayenne powder, and cumin. Bring to a boil and then reduce heat and simmer for 20-30 minutes until thickened.
Blend the Soup:
- Taste and season the soup to your preferences. If it seems too thick, add a bit more stock or water.
- Using an immersion blender or traditional blender, blend the soup to a smooth purée.
To Serve:
- Ladle the soup into bowls and serve with crunchy tortilla strips. avocado, lime juice, and a sprinkle of chili powder. Enjoy!
Nutrition
Calories: 272kcal | Carbohydrates: 43g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Sodium: 871mg | Fiber: 16g | Sugar: 2g