Black Bean Soup

Black Bean Soup
Have you tried making my Vegan Jalapeño Cornbread yet? Well, that yummy bread goes PERFECTLY with this super-easy, ready-in-30-minutes Vegan Black Bean Soup. It's like they were made for each other!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 onion (large, chopped)
- 1 stalk celery (chopped)
- 2 carrots (chopped)
- 4 cloves garlic (chopped)
- 1/2 teaspoon chili powder
- 1 tablespoon ground cumin
- 1 pinch black pepper
- 5 cups vegetable broth
- 4 cans black beans
- 1 can crushed tomatoes
- 1 cup whole kernel corn
- 1 jalapeno pepper (seeded, finely chopped, optional)
- 1 tablespoon sherry wine
- Avocado (sliced)
- Salt
Instructions
-
Heat olive oil in large pot over medium-high heat.
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Sauté onion, celery, carrots, and garlic for 5 minutes.
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Season with chili powder, cumin, and black pepper, and cook for 1 minute.
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Stir in 4 cups vegetable broth, 2 cans beans, and corn, and bring to boil.
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While boiling mixture, in food processor or blender, process remaining 2 cans beans, 1 can crushed tomatoes, and 1 cup vegetable broth until smooth.
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Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
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Add jalapeño, sherry wine, and salt (if needed).
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Garnish with avocado slices and serve hot.