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.
Simple Oil-Free Black Bean Soup
Description
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.
Ingredients
Instructions
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In a large pot, bring 1/2 cup of broth or water to a simmer over medium-high heat.
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Add onions, bell peppers, and garlic and cook until onions are translucent, about 10 minutes.
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Stir in cumin and chipotle powder and cook for an additional minute.
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Add drained beans and 10 cups of vegetable broth.
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Bring soup to a boil, then reduce heat, cover, and simmer gently for about 15 minutes.
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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.
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Return purée to pot with remaining soup and stir in cilantro, nutritional yeast, and lime juice.
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Ladle the soup into bowls and serve.
You can top each bowl with avocado or a dollop of vegan sour cream for added flavor.
Note
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.