Vegan Black Bean Soup
This Easy Vegan Black Bean Soup is easy to make, flavorful and hearty. It’s naturally dairy free, gluten free and so delicious!
10 minutes
40 minutes
Difficulty:
Intermediate
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. | |
Serves: 4
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil, (or olive oil)
- 111 Carrots, large, diced
- 2 sprigs2 sprigs2 sprigs Celery, (2 stalks)
- 111 Red Bell Pepper, diced
- 111 Onion, large, diced
- .25 tsp.25 tsp.25 tsp Salt
- 60 oz60 oz60 oz Black Beans, 4 cans, drained and rinsed
- 4 cups4 cups4 cups Vegetable Broth, (low sodium)
- .25 tsp.25 tsp.25 tsp Red Pepper Flakes
- 1 Tbsp1 Tbsp1 Tbsp Ground Cumin
- 1 tsp1 tsp1 tsp dried Oregano
- Lime Juice, to taste
Process
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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