I’m writing this post on a cooler December day, and this recipe for a simple oil-free black bean soup sounds so warm and comforting. But if it’s hot outside while you’re reading this, it’s still a wonderful choice for an evening meal.
This black bean soup is loaded with flavor with a little bit of spice. Pair it with brown rice for a complete source of protein, or eat it alone for a filling meal.
This simple oil-free black bean soup is loaded with flavor and is a comforting meal. Pair it with brown rice for a complete source of protein, or eat it alone for a filling meal.
In a large pot, bring 1/2 cup of broth or water to a simmer over medium-high heat.
Add onions, bell peppers, and garlic and cook until onions are translucent, about 10 minutes.
Stir in cumin and chipotle powder and cook for an additional minute.
Add drained beans and 10 cups of vegetable broth.
Bring soup to a boil, then reduce heat, cover, and simmer gently for about 15 minutes.
Transfer 4 cups of the soup to a heat-safe bowl or pot. Using a hand immersion blender, carefully purée until very smooth and creamy.
Return purée to pot with remaining soup and stir in cilantro, nutritional yeast, and lime juice.
Ladle the soup into bowls and serve.You can top each bowl with avocado or a dollop of vegan sour cream for added flavor.
Want to make your own black beans for this recipe? Simply soak about 2 1/2 cups of dried black beans overnight (or 6 to 8 hours) prior to making soup. Drain and rinse before using in recipe. Once adding beans to the recipe, you would then need to cook on simmer, uncovered, for 1 1/2 to 2 hours, until beans are tender.