Smoky Black Bean Soup
This Smoky Black Bean Soup is smooth, vegan and super simple. Perfect for meal prep and ready in less than an hour!
Equipment
Ingredients
- 2 tablespoons avocado oil
- 1 yellow onion diced
- 1 bell pepper diced
- 4 cloves garlic minced
- 1 jalapeño diced, seeds & ribs removed for less spice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/4-1/2 teaspoon chipotle chili powder to taste
- 1/2 teaspoon pepper
- 1-2 chipotle peppers in adobo chopped, to taste
- 1 28-ounce can crushed tomatoes I used fire roasted
- 3 cups broth I used vegan chicken broth
- 1 tablespoon low sodium soy sauce or tamari for GF
- 3 15-ounce cans black beans drained & rinsed
- 1 lime juiced, plus more for serving
- avocado, non-dairy yogurt, cilantro, tortillas for serving
Instructions
- Heat the oil in a stock pot over medium heat. Add the veggies, dry seasonings & chipotles and cook for 5 minutes, stirring frequently.
- Pour in the tomatoes, broth, soy sauce and beans. Bring to a boil, lower heat and partially cover. Simmer for 15 minutes.
- Remove the lid and blend the soup with an immersion blender - or transfer to a standing blender (see notes).
- Add the lime juice, taste and adjust the seasonings as needed.
- To serve, ladle into bowls and top with yogurt, cilantro & avocado slices. I served mine with warm tortillas and extra lime wedges on the side.
Video
Notes
- For less spice use less jalapeño, chipotle chili powder and chipotles in adobo.
- I blended all of my soup, but if you want a chunkier texture you can only blend half.
- The nutrition info does not include any of the toppings.
Nutrition
Calories: 326kcal | Carbohydrates: 53g | Protein: 18g | Fat: 7g