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

  1. Heat olive oil in large pot over medium-high heat.
  2. Sauté onion, celery, carrots, and garlic for 5 minutes.
  3. Season with chili powder, cumin, and black pepper, and cook for 1 minute.
  4. Stir in 4 cups vegetable broth, 2 cans beans, and corn, and bring to boil.

  5. While boiling mixture, in food processor or blender, process remaining 2 cans beans, 1 can crushed tomatoes, and 1 cup vegetable broth until smooth.

  6. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
  7. Add jalapeño, sherry wine, and salt (if needed).
  8. Garnish with avocado slices and serve hot.

Bon appétit!