Vegan Black Bean Soup
Ingredients
-
1
pound
dry black beans
-
1
medium
red bell pepper, diced
-
1
yellow
onion, diced
-
½
teaspoon
salt
-
1
cup
frozen corn
-
1
chipotle
chili pepper, diced
-
1
tablespoon
adobo sauce
-
3
cloves
garlic, minced
-
1
tablespoon
cumin
-
2
teaspoons
chili powder
-
½
teaspoon
smoked paprika
-
5
cups
vegetable broth
-
1
small
lime, juiced
-
1
tablespoon
olive oil
Instructions
- Soak the black beans in water for at least 6 hours or overnight, then drain and rinse.
- Heat olive oil in a large pot over medium-high heat and sauté the onion, bell pepper, and salt until softened.
- Add minced garlic and jalapeño, sauté for a few more minutes.
- Stir in cumin, chili powder, smoked paprika, chipotle pepper, and adobo sauce, cooking for 30 seconds.
- Pour in vegetable broth and add the drained black beans, bringing to a boil.
- Reduce heat to a simmer, cover with a gap for steam, and cook until beans are tender, about 2-3 hours.
- Blend the soup to desired consistency, then stir in thawed corn and lime juice.
- Serve topped with fresh chopped cilantro.
Nutrition Facts (estimated)
Servings
6 servings
Calories
317
Total fat
1g
Total carbohydrates
60g
Total protein
18g
Sodium
907mg
Cholesterol
0mg
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