This easy black bean soup is one of my new favorite recipes to bulk cook and freeze. It’s incredibly flavorful and I almost always have the ingredients lying around.
Use an immersion blender to make the soup smooth and creamy. (I have an older version of this one and I find it indispensable for soups). If you like it chunkier, you can blend it for less time, or purée just half the recipe. (A traditional blender works fine, too).
When I reheat the soup I’ll throw some baby spinach into the pot, since a meal without greens is like a day without sunshine.
If you have fresh chiles on hand, those are always a delicious addition. Just chop the chiles and add them in with the onion. (Just remember to mind the heat)! I love this easy black bean soup with tofu sour cream, a dash of hot sauce and diced avocado.
- 1 T olive oil
- 1 c yellow onion, diced
- ½ c carrot, diced
- 3 garlic cloves, minced
- 2 t ground cumin
- 1 t chili powder
- ¼ t cayenne
- ¾ t salt
- 1 14.5-ounce can diced tomatoes
- 2 15-ounce cans black beans, rinsed and drained
- 3 c unsalted vegetable stock
- 1 T fresh lime juice
- Optional garnish: hot sauce, cashew cream, non-dairy sour cream, diced avocado, fresh cilantro
- In a large pot, heat olive oil. Add onion and carrot and cook for about 3 minutes. Add garlic and cook another minute, stirring frequently. Add cumin, chili powder, cayenne and salt and cook another minute. Stir in tomatoes and black beans. Add vegetable stock and bring to a simmer. Cover and cook 20 minutes. Using a blender, purée soup until smooth. Reheat the soup and stir in lime juice. Serve garnished with hot sauce or diced avocado, if you like.
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