Description
This black bean soup is a hearty, vegan delight bursting with layers of spice and nourishing protein.
Ingredients
Scale
- 2 cups Black Beans (soaked overnight or quick-soaked)
- 1 medium Onion (chopped)
- 3 cloves Garlic (minced)
- 1 medium Carrot (diced)
- 1 stalk Celery (chopped)
- 1 medium Bell Pepper (diced)
- 1 can Diced Tomatoes (canned, drained)
- 4 cups Vegetable Broth
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder (adjust to taste)
- to taste Salt & Pepper
- 2 tablespoons Olive Oil (for sautéing)
- 1/4 cup Fresh Cilantro (optional, for garnish)
- 1 medium Avocado (sliced)
- 1 cup Shredded Cheese (for non-vegan option)
- 1 cup Tortilla Chips (for dipping)
Instructions
- If using dried beans, soak them overnight or quick-soak by boiling for 1 hour until tender, drain and rinse.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion, minced garlic, diced carrot, celery, and bell pepper for 5-7 minutes until softened.
- Add soaked black beans, canned diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper. Mix well.
- Bring to a boil, then reduce heat and let simmer uncovered for 25-30 minutes, until beans are tender.
- Blend part of the soup with an immersion blender for a creamier texture, or blend in batches.
- Serve hot, garnished with fresh cilantro if desired. Enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 15 g
- Protein: 15 g
- Cholesterol: 0 mg