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Smoky Vegan Black Bean Soup

Ingredients · Serves 4 · Prep 10 min · Total 40 min

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, diced
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 ½ tsp smoked paprika
  • 1 tsp dried oregano
  • 1 chipotle pepper in adobo, minced, plus 1 tsp of the sauce (optional)
  • 3 cans black beans, 15 oz each, drained and rinsed
  • 3 cups vegetable broth
  • 1 tsp kosher salt
  • 2 tbsp lime juice
  • diced avocado, cilantro, tortilla chips, for topping
simmerbee.com/r/black-bean-soup-smoky-veganSimmerbeeCard 1 · front

Smoky Vegan Black Bean Soup

Steps

  1. Heat the oil in a Dutch oven over medium heat. Add the onion, carrot and bell pepper and cook until soft.
  2. Add the garlic, cumin, smoked paprika, oregano and chipotle and stir until fragrant.
  3. Add the beans, broth and salt and bring to a boil.
  4. Lower the heat and simmer, stirring now and then.
  5. Blend about half the soup with an immersion blender, leaving plenty of whole beans.
  6. Stir in the lime juice. Taste and add more salt if needed.
  7. Ladle into bowls and top with avocado, cilantro and crushed tortilla chips.