Vegan Black Bean Soup
Enjoy this easy black bean soup recipe made from scratch! It takes 10 minutes to prep and is ready in less than an hour.
Servings: 6 Servings
Calories: 226kcal
Ingredients
- 1 tablespoon avocado oil
- 1 large red onion diced
- 5 cloves garlic minced
- 1 red bell pepper diced
- 6 green onions diced
- 1 jalapeño deseeded and diced
- 2 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 1/2 teaspoon chili powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
- 4 cups water + vegetable bouillon
- 1 teaspoon salt more to taste
- 4 1/2 cups black beans cooked (or three 15oz cans of black beans)
Instructions
- Heat oil in a large pot. Add onions and sauté on high for about 5 minutes.
- Add in garlic, bell pepper, green onion, jalapeño, and all the spices into the pot and continue to sauté for another 4-5 minutes, stirring frequently.
- Pour in water, vegetable bouillon, and salt. Bring to a boil and then reduce to a simmer for 10 minutes.
- Stir in black beans and simmer for another 10 minutes.
- Mash some of the soup with a potato masher. Or use an immersion blender to blend a portion of the soup.
- Serve with fresh avocado, lime, and cilantro on top.
Notes
Storage Tips
Store leftovers in an airtight glass container. Using glass containers helps maintain flavor and freshness for longer. It can keep in the fridge for up to 4-5 days.
Please read the blog post above for more helpful tips, tricks, and topping suggestions!
Nutrition
Calories: 226kcal | Carbohydrates: 38g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1071mg | Potassium: 610mg | Fiber: 13g | Sugar: 3g | Vitamin A: 1291IU | Vitamin C: 30mg | Calcium: 72mg | Iron: 4mg
