Recipes

Vegan Black Bean Soup

Name: Black Eyed Beans
Yield: 2
Ingredients: 2 tablespoons olive oil; 2 medium yellow onions (chopped); 3 celery ribs (chopped fine); 1 large carrot (peeled and sliced into thin rounds); 6 garlic cloves (pressed or minced); 4½ teaspoons ground cumin; ½ teaspoon red pepper flakes; 4 cans of black beans (rinsed and drained, 15-ounce); 4 cups low-sodium vegetable broth; ¼ cup chopped fresh cilantro (optional); 1 to 2 tablespoons sherry vinegar (to taste, or 2fresh lime juice); Sea salt and freshly ground black pepper (to taste)

2 years ago

January 25, 2023

Deepika

Black Eyed Beans

Absolutely scrumptious soup that's vegan friendly and freezer friendly. You will love this one.

Servings

MetricUS Imperial

Ingredients

2 tablespoons olive oil
2 medium yellow onions chopped
3 celery ribs chopped fine
1 large carrot peeled and sliced into thin rounds
6 garlic cloves pressed or minced
4½ teaspoons ground cumin
½ teaspoon red pepper flakes
4 cans of black beans rinsed and drained, 15-ounce
4 cups low-sodium vegetable broth
¼ cup chopped fresh cilantro optional
1 to 2 tablespoons sherry vinegar to taste, or 2fresh lime juice
Sea salt and freshly ground black pepper to taste

Servings

MetricUS Imperial

Ingredients

2 tablespoons olive oil
2 medium yellow onions chopped
3 celery ribs chopped fine
1 large carrot peeled and sliced into thin rounds
6 garlic cloves pressed or minced
4½ teaspoons ground cumin
½ teaspoon red pepper flakes
4 cans of black beans rinsed and drained, 15-ounce
4 cups low-sodium vegetable broth
¼ cup chopped fresh cilantro optional
1 to 2 tablespoons sherry vinegar to taste, or 2fresh lime juice
Sea salt and freshly ground black pepper to taste

Instructions

Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer. Cook until the broth is flavorful and the beans are very tender, about 30 minutes.
Puree about 4 cups of the soup in a blender until smooth (beware the steam that escapes from the top of the blender, it's very hot). Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.

Recipe Notes

Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips...

HungryForever Food Blog

Vegan Black Bean Soup

Recipes

Vegan Black Bean Soup

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