Vegan Black Bean Soup

Posted by in Cooking, Lunch/Dinner, Soup | 0 comments

 

 

 

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Hello & Happy Friday!!

 

 

 

 

For some, black bean soup seems so mundane, but for some reason.. 

 

 

I always loved Black Bean soup!

 

 

Anything that could be topped with sour cream and avocado is a winner in my book lol

 

 


 

So this recipe is comprised of the “Classic” Black Bean Soup ingredients, but has a little more of a spanish twist with a hint of fire!

 


 

 

 

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What’s wonderful about any soup, is that typically they are easy, affordable, ingredients are accessible, can be made in bulk, and you can acheive an array of consistancies, which completely change the experience of all soups!

 

If love Black Bean Soup and things with a hint of spice, then you have to give this recipe a go!

 

 

So easy, so fab, you can’t mess it up!

 

 

 

 

 

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Why this recipe rocks:

 

Easy

Affordable 

Accessible ingredients

Spicy!

Can be made in large batches

Minimal ingredients

High  in protein 

Can add more veggies such as bell peppers and carrots for a bigger nutrient boost!

 

 

 

 

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Black Bean Soup
Yields 4
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Ingredients
  1. 1 med size yellow onion, chopped
  2. 2 tbsp chili in adobo sauce, (just the sauce, but for more fire, add a pepper, chopped)
  3. 3 cloves garlic, minced
  4. 1 tbsp Vegan Magic "bacon" oil or olive oil
  5. 1-2 jalapeno peppers, seeded and diced
  6. 4 cups vegetable stock
  7. 1 (15-ounce) cans black beans, rinsed and drained (2 cans if you want it thick, I used 2)
  8. 1 bay leaf
  9. 2 teaspoons ground cumin
  10. 2 teaspoons chili powder
  11. 2 teaspoons kosher salt
  12. optional toppings: chopped fresh cilantro, crumbled corn tortilla chips, jalapeño, diced avocados, Follow Your Heart sour cream and/or shredded cheese
Instructions
  1. In a large pot on medium heat, add the olive oil/vegan magic, cook til translucent. Then add the onions and top with spices, jalapeño, adobo sauce, and cook til translucent. Then lastly add the the beans, bay leaf, and broth. Let everything marinate on low/med for 1hr or more so the flavors can combine. (the longer the better)
  2. When ready remove the bay leaf and decide your soup consistency!
Options
  1. Serve the soup as-is (more broth like)
  2. Use a blender to puree soup (Thick and smooth) My choice!
  3. Use a blender to puree half (more diverse consistency)
  4. Serve warm and top with your desired faves!
Notes
  1. If too thick, add more vegetable broth, if too watery add arrowroot or flour
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.

 

 

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