Vegan Black Bean Soup

Vegan Black Bean Soup! This hearty, spicy black bean soup is super creamy and delicious. Made with pantry ingredients and ready in less than 1 hour.

📝 Ingredients

• 1 tablespoon olive oil
• 1 small white or yellow onion (diced)
• 1 bell pepper (chopped)
• 1 large tomato (diced)
• 1 jalapeño (seeded and diced)
• 3 cloves garlic (minced)
• 1 tablespoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 tablespoon ground cumin
• 2 tablespoons chipotle peppers in adobo sauce (roughly chopped)
• 5 cups black beans (cooked)
• 2 cups vegetable broth
• 1 lime (zest and juiced)
• 1/3 cup chopped fresh cilantro

👨‍🍳 Instructions

1. 1Heat the olive oil in a soup pan over medium heat. Add in the onion and cook until softened, about 5 minutes.
2. 2Add in the bell pepper, tomato, jalapeño and garlic and cook another 5 minutes, stirring occasionally, until vegetables are softened. Add in the spices and cook for 30 more seconds until just fragrant.
3. 3Stir in the chipotle peppers, black beans, and vegetable broth and bring to a simmer. Cook for 10-15 minutes, then remove 2 cups of the soup and place into a blender. Puree, then add back to the soup. Alternatively, you can use an immersion blender to blend some of the soup-- the idea is to add in a creamy texture with the blended beans while still keeping most of the soup chunky and thick. Cook an additional 10-15 minutes.
4. 4Just before serving, stir in the lime zest and juice and cilantro. Season, adding salt/pepper to taste and serve.