Easy Black Bean Soup
Servings 5
Ingredients
- 1 tbsp avocado Oil
- 1 cup red onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 1/2 cup green pepper, diced
- 1/2 cup red pepper, diced
- serrano or jalapeno or other fresh chili, seeded and diced
- 3 14 oz cans black beans
- 3 cups vegetable stock
- 1 tsp sea salt
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp oregano
- Pinch crushed red chilli
- 1/2 tsp garlic powder
- 1 bay leaf
- 1 lime juiced
- fresh cilantro for garnish (optional)
Instructions
- Heat the avocado oil in a large pot on medium high.
- Add diced onions and sauté for 5 minutes, stirring occasionally.
- Add diced celery and carrots and cook, stirring occasionally, for another 5 minutes to allow the vegetables to soften slightly.
- Add the diced peppers, garlic and all spices except the bay leaf. Sauté another 2 minutes. The spices will become fragrant.
- Add two thirds of the black beans (2 cups as per original recipe), reserving one third (1 cup as per original recipe). Add bay leaf and vegetable stock and bring soup to a boil before reducing heat to a simmer and covering for about 30 minutes.
- Remove 1.5 Cups of soup from the pot (as per original recipe) and place into a blender with the reserved black beans. Blend, adding a little stock or water if required. If you do not have a vented blender such as a Vitamix, you will need to wait for the soup to cool down prior to blending. Or, if you prefer to use a hand blender, add the remaining beans to the pot and blend to desired consistency.
- Return blended soup to the pot. Add lime juice to the soup and stir to combine. Optional toppings for the bowl: chopped cilantro, cashew sour cream or vegan shredded cheese.
