Bangin’ Black Bean Soup

Why I love it

Black beans are the only bean that I ever knew growing up. Despite how versatile and delicious they are, I’ve never tasted a black bean soup that I love. I present to you, the perfect flavor combinations to make them into the best soup! Vegan soup recipes are the best- but this one has the depth of flavor that tastes like it was cooking all day! It seems like black beans in soup were meant to bean after all.

Ingredients

• 2 cans of black beans

• 1 diced yellow onion

• 1-2 diced bell peppers

• 3 minced garlic cloves

• 1 tsp vegetable base (I used Better than Bouillon)

• 3 cups water

• ¾ tsp cumin

• ½ tsp smoked paprika

• ½ tsp chili powder

• ⅛ tsp cayenne pepper

• A splash of lime juice

• Olive oil to taste

• Salt and pepper to taste

• Optional toppings: avocado, cilantro, vegan sour cream

Replacements

You can add a splash of lemon juice instead of lime juice. You can also use taco seasoning instead of the spices listed above.

Recipe

1. Cook the onions, peppers, and garlic in a large pot on low heat with olive oil, salt, and pepper for 10 minutes.

2. Add in cumin, smoked paprika, chili powder, and cayenne. Stir and cook until fragrant, for about 3 minutes.

3. Stir in the black beans, vegetable base, and water. Bring this to a boil then lower to a simmer and cover for 20 minutes.

4. Take the soup off of the heat and let it cool. Once cooled, blend half of it until it’s creamy. I love a soup that’s half blended so it’s velvety, but still has some texture.

5. After returning the blended soup to the pot, add a splash of lime juice. Taste and adjust for salt and pepper. Top this with avocado and cilantro. Enjoy!