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Creamy Vegan Black Bean Soup
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 1 medium carrot, died
- 1 tbsp minced garlic
- 1 tsp paprika
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- ½ tsp cumin
- 2, 14 oz cans black beans, not drained
- 2 ½ cups vegetable broth
- 1 tbsp lime juice
- Salt, to taste
Heat a large pot over medium heat. Add the olive oil. When the olive oil is hot, add theonion, bell pepper, and carrot.
Saute the vegetables, stirring often, until the onion is tender, about 5 minutes. Stir in thegarlic, paprika, dried oregano, red pepper flakes, and cumin. Saute another 2 minutes tocook the garlic.
Stir in the black beans and vegetable broth. Bring to a low boil, then reduce theheat tomedium-low. Simmer for 20-30 minutes.
Use an immersion or countertop blender to blend most of the soup for a creamyconsistency. Stir in the lime juice, taste, and season with salt to taste. Let simmer foranother 5 minutes.
Serve with cilantro, green onion, and sesame seeds to garnish.
Prep ahead freezer meal:
Combine all ingredients except the vegetable broth and lime juice in a freezer safe bag.Seal and freeze.
- Thaw the freezer meal in the fridge overnight the day before making.
To cook, add all ingredients to a pot over medium heat followed by the vegetable brothand lime juice. Proceed with the directions above.
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