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Vegan Black Bean Soup

  • Author: Lexi
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: Serves 4-6 1x
  • Category: Soups
  • Method: Stovetop
  • Cuisine: Mexican-American

Description

Easy vegan black bean and fire roasted tomato soup: a delicious, cozy weeknight dinner with just enough spice for the whole family to enjoy! Serve with quesadillas (my favorite), rice, or just some fresh cilantro and avocado.


Scale

Ingredients

  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 15oz. cans black beans, drained
  • 2 14.5oz. cans fire-roasted tomatoes
  • 2 cups vegetable broth
  • 1 4oz. can diced green chillies (mild)
  • 1 tbsp tomato paste
  • 1/2 of a medium lime, juiced
  • 1/2 tbsp dried oregano
  • 11 ½ tsp salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp coriander
  • 1/2 tsp smoked paprika
  • 1 1/2 cups frozen corn (fire-roasted or regular)
  • Toppings: vegan sour cream, vegan cheese, green onion, pickled onion/jalapeño, cilantro

Instructions

  1. Heat a soup pot over medium heat and add olive oil. Add onion and sauté for 8-10 minutes, stirring often, until softened. 
  2. Add garlic and continue cooking for 2-3 minutes.
  3. Add beans, tomatoes, vegetable broth, green chillies, tomato paste, lime juice, oregano, salt, cumin, chili powder, coriander, and smoked paprika and stir well. Bring to a boil, then reduce heat and simmer for 20-25 minutes. 
  4. Add frozen corn and continue cooking for 10 minutes. Serve topped with vegan sour cream, cheese, cilantro, etc.

Notes

Store leftovers in an airtight container in the refrigerator for 5 days or freeze for up to 6 months.

Keywords: vegan black bean soup

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