Vegan Black Bean Soup (Edit recipe)

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This Easy Vegan Black Bean Soup is easy to make, flavorful and hearty. It’s naturally dairy free, gluten free and so delicious!

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PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 4

Ingredients

1 Tbsp Avocado Oil, (or olive oil)
1 Carrots, large, diced
2 sprigs Celery, (2 stalks)
1 Red Bell Pepper, diced
1 Onion, large, diced
.25 tsp Salt
60 oz Black Beans, 4 cans, drained and rinsed
4 cups Vegetable Broth, (low sodium)
.25 tsp Red Pepper Flakes
1 Tbsp Ground Cumin
1 tsp dried Oregano
Lime Juice, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the oil to a stock pot or dutch over and turn heat to medium. Add in the carrot, celery, bell pepper, onion and salt. Cook for 8-10 minutes, stirring regularly, until veggies start to get tender.
Add in the beans, broth, red pepper flakes, cumin and oregano. Stir well, cover and let cook 30 minutes. Turn the heat off and blend with an immersion blender until desired thickness. I like partially blending it while still leaving some texture. Add lime juice and serve or cook down for a thicker soup.
Store covered in the fridge for up to a week.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1173
Fat:	7 g
Carbohydrates:	212 g
Protein:	72 g
Cholesterol:	0 g
Sodium:	919 mg
Fiber:	53 g
Sugars:	12 g
Calculated per serving.