Description
A hearty and flavorful Vegan Black Bean Soup made with black beans, fresh vegetables, and warm spices. This creamy yet chunky soup is cooked on the stovetop and can be easily customized with your favorite vegan toppings for a comforting and nutritious meal.
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
- Diced tomatoes
- Hot sauce
- Shredded vegan cheese
- Vegan cornbread
- Tortilla chips
Instructions
- Heat the oil and sauté onions: Heat the olive oil in a large soup pot over medium heat. Add the diced onion and sauté for about 3 minutes until translucent and fragrant.
- Add garlic and cook: Add the minced garlic and sauté for an additional 1 minute, stirring frequently to avoid burning.
- Add carrot and celery: Stir in the diced carrot and chopped celery, and sauté for 1 minute to soften the vegetables slightly.
- Add beans, broth, and cumin: Pour in the drained and rinsed black beans, vegetable broth, and ground cumin. Stir to combine and bring the mixture to a boil.
- Simmer the soup: Reduce heat to a simmer and cook uncovered for 15 minutes to allow flavors to meld and vegetables to soften fully.
- Blend part of the soup: Remove about 3 cups of the soup and transfer it to a blender. Blend until smooth, then return it to the pot and stir to create a creamy texture with some chunky bits remaining. Alternatively, use an immersion blender directly in the pot to blend part of the soup.
- Season the soup: Stir in fresh lime juice, hot sauce, and salt. Adjust the seasoning according to taste.
- Serve: Serve the soup immediately, topped with your choice of vegan sour cream, chopped cilantro, avocado, jalapeños, diced tomatoes, shredded vegan cheese, and accompanied by vegan cornbread or tortilla chips if desired.
Notes
- This soup freezes well and can be stored in the refrigerator for up to 5 days, making it perfect for meal prep.
- Blending part of the soup in a blender creates a creamier texture compared to using an immersion blender alone.
- You can puree more of the soup if you prefer a fully smooth consistency without chunks.
- For an Instant Pot version, use the sauté function to cook the onion, garlic, carrots, and celery. Then add remaining ingredients (except lime juice and hot sauce), seal, and pressure cook on high for 5 minutes with natural release. Add lime juice and hot sauce after cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg
