Description
A hearty and creamy Vegan Black Bean Soup made with black beans, fresh vegetables, and flavorful spices. Blended partially to create a smooth yet textured soup, it’s perfect for a comforting meal served with various vegan toppings.
Ingredients
Scale
Main 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, sliced
- Diced tomatoes
- Additional hot sauce
- Shredded vegan cheese
- Vegan cornbread
- Tortilla chips
Instructions
- Heat the aromatics: Heat the olive oil in a large soup pot over medium heat, then add the diced onion and sauté for about 3 minutes until translucent. Add the minced garlic and sauté for 1 more minute until fragrant.
- Add vegetables and beans: Stir in the diced carrot and chopped celery, sauté for 1 minute. Then add the black beans, vegetable broth, and ground cumin to the pot. Bring the mixture to a boil.
- Simmer the soup: Lower the heat to a simmer and cook for 15 minutes to allow the flavors to meld and the vegetables to soften.
- Blend the soup: Remove 3 cups of the soup and blend it until smooth in a blender. Return the blended portion to the pot and stir well. Alternatively, use an immersion blender directly in the pot to blend some of the soup, keeping some chunky texture.
- Season and serve: Stir in fresh lime juice, hot sauce, and salt to taste. Give the soup a final stir and serve immediately with your choice of optional vegan toppings.
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 yields a creamier texture compared to an immersion blender.
- You can blend more of the soup if you prefer a completely smooth texture without chunks.
- For Instant Pot preparation: Use the sauté function to cook onion, garlic, carrots, and celery. Turn off sauté, add remaining ingredients except lime juice and hot sauce. Pressure cook at high for 5 minutes, let pressure release naturally, then stir in lime juice and hot sauce. Blend if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg
