Spicy Black Bean Soup
Quick and easy spicy black bean soup is vegan, gluten-free, loaded with protein, and affordable to make—plus it is ready in 45 minutes!
Servings: 4
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Large pot
- Emersion blender
- Wooden spoon
Ingredients
Soup
- 2 tablespoons cooking oil 30 ml
- 1 cup chopped onion 125 grams
- 2 stalks celery chopped
- Stems of 1 bunch cilantro chopped (leaves saved for garnish)
- 6 cloves garlic crushed
- 2 teaspoons ground cumin 2 grams
- 1 teaspoon dried oregano, Mexican if possible 1 gram
- 1 teaspoon smoked paprika 2 grams
- ½ teaspoon ground coriander 1 gram
- 1 bay leaf
- 2 canned chipotle peppers chopped (if you can't find these, add a little more smoked paprika)
- 4 cups veggie stock
- 2-14 oz black beans, rinsed and drained 2-398g cans
- 1-14 oz diced tomatoes 1-398g can
Garnish
- Cilantro Leaves
- Yoghurt
- Jalapeno sliced
- Radishes sliced
- Lime sliced
- Tortilla Chips
- Hot Sauce
Instructions
- Heat a pot to medium. Add the oil, onion, cilantro stems and celery. Cook, stirring often until the veggies just begin to become tender, about 5 minutes,
- Add the garlic, cumin, oregano, coriander, smoked paprika and bay leaf. Stir and continue to cook for another 2 minutes.
- Add the stock, canned chipotle peppers, tomatoes and beans. Bring the mixture to a simmer then cover and cook on low for 20-30 minutes or until the onions and celery are completely soft.
- Remove the bay leaf and set aside. Using an emersion blender puree the soup until smooth. You can also carefully ladle to mixture into a blender, pureeing in batches. Taste to soup and adjust seasoning as needed.
- Serve with toppings of your choice.
Notes
I didn't use any salt in mine as I found the stock and canned beans to be salty enough but use your own judgement.