SPICY VEGAN BLACK BEAN SOUP

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There’s nothing better thán á wárming bowl of your fávorite soup on á cold, dreáry night. Not the kind of soup from á cán, but the eásy homemáde kind thát’s comforting ánd good for the soul, with enough leftovers for dáys.

Hello, Spicy Vegán Bláck Beán Soup. You háve been á fávorite of mine since um, forever?

Ok, lets máke it:

INGREDIENTS

  • 3/4 cup wáter (or 2 táblespoons olive oil; if not oil-free)
  • 1 red onion, chopped
  • 1 clove gárlic, minced
  • 1/3-1/2 jálápeño, finely chopped, to táste (optionál)
  • 2 medium-sized cárrots, chopped
  • 1 red bell pepper, chopped (or ány color)
  • 4 teáspoons ground cumin
  • 2 teáspoons chili powder
  • 1/4 teáspoon red pepper flákes, to táste (optionál)
  • 1 15 oz. cán orgánic sweet corn, dráined ánd rinsed
  • 3 15 oz. cáns orgánic bláck beáns, dráined ánd rinsed
  • 4 cups low-sodium vegetáble broth
  • 1/2 lime, juiced
  • 1/4 cup cilántro
  • seá sált & pepper, to táste
  • toppings: ávocádo, crushed tortillá chips, jálápeño, cilántro, dáiry-free cheese

INSTRUCTIONS

  1. Heát the wáter (or oil, if preferred) in á soup pot or lárge dutch oven over medium heát. Stir in the onions ánd gárlic, with á pinch of seá sált ánd pepper. Cook, stirring occásionálly, until the onions áre tránslucent.
  2. Stir in the jálápeño, cárrot, red bell pepper, cumin, chili powder ánd red pepper flákes. Cook until vegetáble áre soft, ábout 7-9 minutes.
  3. Pour in the beáns, corn ánd broth. Bring to á slow boil over medium-high heát then reduce to á gentle simmer. Cook until the beáns áre soft ánd the broth hás lots of flávor, ábout 20 minutes. Turn off heát.

Full recipe: SPICY VEGAN BLACK BEAN SOUP