Vegan Black Bean Soup
Author:This delicious Vegan Black Bean Soup is thick, hearty, perfectly spiced, comfort food cozy, and weeknight quick and easy. Ready in under 25 minutes!
Ingredients
- 1 tablespoon olive oil , use a drop of water instead for oil-free
- 1 large onion , diced
- 1 large yellow or red bell pepper , deseeded & diced
- 4 large cloves garlic , minced
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano , or mint
- ¼ to ½ teaspoon red chili pepper flakes , or ½ a diced jalapeno
- 4 x 15oz (398 ml) cans black beans , drained (about 7 cups)
- 1 bay leaf
- 5 cups (1200 ml) vegetable stock
- 2 teaspoons fine salt
- ½ teaspoon freshly ground black pepper
- juice of a lime
INSTRUCTIONS
- Warm a large soup pot over medium heat. Add the oil and once hot and shimmering add the onion and bell pepper. Cook for about 5 minutes until softened then add the garlic and cook for one minute more.
- Add the tomato paste, cumin, oregano, and chili pepper flakes. Let them cook for 2 minutes more until fragrant then add the beans, bay leaf, stock, salt, and pepper.
- Stir then blitz 3 or 4 times with an immersion blender to thicken, (or scoop out about 3 cups, pulse a few times in a blender to partially blend, then return back to the pan) and allow the soup to warm through.
- Once hot you can serve immediately or leave simmering for up to an hour on low if it's more convenient.
- Immediately before serving turn off the heat and add the juice of a lime.
NOTES
Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
NUTRITION
Serving: 1serving | Calories: 346kcal | Carbohydrates: 57g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Sodium: 1620mg | Potassium: 897mg | Fiber: 19g | Sugar: 5g | Vitamin A: 1419IU | Vitamin C: 39mg | Calcium: 84mg | Iron: 5mg
