Vegan Black Bean soup

Vegan Black Bean soup is a high-carb, rich, and tasty soup. It is a simple plant-based recipe perfect for serving a large group of people on a tight budget. It’s quite simple to cook and contains a high amount of protein. This Vegan Black Bean Soup is a great comfort food because it is fulfilling and healthy. It’s an ideal soup for chilled winter nights or weekend meals. You can prepare it with common and inexpensive ingredients. Try this simple vegan recipe if you are looking for a tasty plant-based dish that includes beans. Its creamy and delicious taste will amaze you and your family members. Let us work together to make this soup.

Equipment

• Large pot
• Spoon
• Immersion blender
• Spatula
• Instant Pot
• Serving soup cups

Ingredients

• Olive Oil 1tbsp
• Diced Large Onion
• Chopped Garlic cloves 6
• Diced medium-sized carrot 1
• Chopped Small Celery Ribs 3
• Canned Black Beans 4 (15-ounce)
• Vegetable Broth 4 cups
• Canned diced tomato, 15 oz
• Ground cumin, 1tbsp
• Fresh Lime Juice 2tbsps
• Hot Sauce 1tsp
• Salt 1/2tsp

Optional Toppings

• Vegan Sour Cream
• Fresh chopped cilantro
• Diced Tomatoes
• Grated Vegan Cheese
• Jalapenos

Ingredient Notes

Garlic: You can use ready-made garlic paste to save your time. I used fresh garlic cloves for better flavors.
Black Beans: To prepare this salad, we used canned store-bought chickpeas. You can use uncooked black beans. Soak the beans in water for a night and simmer in a high-pressure pressure cooker after the following day.
Vegetable Broth: It is added to thicken the soup. I used four cups of broth, but you can adjust the broth amount to your taste.
Onion: I used red onion. Yellow or white also works well.
Spices: We add various types of spices, such as salt, hot sauce, and cumin. Replace the hot sauce with cayenne pepper and red chili pepper flakes.
Tomato: Fresh chopped tomatoes also work with this soup.

Instructions

Stovetop

1. Turn on the burner’s hob. Shift the large pot to the medium burner’s heat.
2. Heat olive oil for 2/3 minutes.
3. Next, add the chopped onions and simmer them for 3/4 minutes until color changes.
4. After that, add garlic with onions. Cook it for 1/2 minutes.
5. Now add diced tomatoes, celery ribs, and carrots.
6. Sautee all ingredients for 4/5 minutes or until the raw veggies are soft.
7. Next, add vegetable broth, cumin, and canned black beans to the same pot.
8. Boil all items at medium flame.
9. Turn down the stovetop flame. Simmer it for 14–18 minutes after it reaches a boil.
10. Next, pour three cups of soup into a blender and blend for 1/2 minutes at high speed.
11. Return to the pot and stir for 2-3 minutes.
12. After three minutes, add salt, lime juice, and hot sauce.
13. Use a spoon to mix sauce and juice.
14. The creamy soup is ready. Decorate it with chopped cilantro, parsley, or oregano.
15. Serve into serving soup cups.

Instant pot

1. In an instant pot, add olive oil, minced garlic, carrots, onion, canned tomatoes, and celery ribs.
2. Sautee all ingredients for 2/3 minutes.
3. Next, add canned black beans, cumin, and vegetable broth.
4. Use a spatula to stir all items.
5. After stirring, cover and cook for five minutes under high pressure.
6. Lower the heat. Uncover it after ten minutes when pressure is minimal.
7. After the pressure release, open the instant pot.
8. Mix salt, hot sauce, and lime juice using a cooking spoon.
9. Enjoy with vegan sour cream.

Tips

1. Mix the kale with freshly squeezed lime juice for added brightness.
2. Blend half of the black bean soup until smooth, then return it to the saucepan for a creamy texture.
3. Use an immersion or simple blender to mix the soup.
4. The soup can be thickened by adding either quinoa or rice. Adjust the cooking times to guarantee that the grains are cooked completely.
5. Prepare this soup with simple items.
6. Avoid over-browning the garlic, as this may cause it to become bitter.

Storage Information

Fridge: We can store the remaining quantity of soup in a tightly sealed vessel and refrigerate it for 4/5 days.
Freezer: This soup is freezer-friendly. You can easily freeze the leftover for 2/3 months. Enjoy it later with garlic bread or cornbread.
Reheating: Before reheating, defrost it in the refrigerator for 6/7 hours. The next day, reheat in a microwave oven for 3/4 minutes.

FAQs

How can black bean soup be made thicker?
You can blend the one portion of soup in the pot with an immersion blender (if you have one), or you can shift the soup to a standard blender, blend it, and then put it back in the pot to mix.

How can we serve this soup?
Enjoy this soup with Vegan cornbread, tortilla chips, cashew cream, or vegan sour cream.

Nutritional Facts Per Serving

Serving Size: 1 soup cup
Total Quantity 8
Total Calories: 235kcals
Carbohydrates 41g
Protein 13g
Dietary Fiber 16g
Sugar 3g
Total Fat: 3g
Sodium 765mg
Iron 5mg