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Vegan Black Bean Soup

30-minute Hearty Black Bean Soup

A nutritious hearty soup that can be ready in less than 30 minutes for cold winter nights or any other occasion!
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Soup
Cuisine Mexican
Servings 4
Calories 110 kcal

Ingredients
  

  • 2 cans black beans drained
  • 2 Tbsp olive oil (one for stir-frying and one at the end)
  • 1 large onion diced
  • 2 medium carrots cubed
  • 2 stalks celery diced
  • 1 tbsp cumin powder
  • 1 tsp smoked paprika
  • 2 cloves garlic
  • 3 cups vegetable broth
  • 2 large tomatoes (or 1 cup of tomato sauce)
  • 1 cup corn (canned or frozen)

Garnish

  • 1 medium avocado sliced
  • 1 cup fresh cilantro

Instructions
 

  • Stir-fry the diced onions in half of the olive oil until they become translucent.
  • Add minced garlic, cumin powder, salt & pepper and mix.
  • Add the diced carrots and celery and stir.
  • Add the vegetable broth, the remaining oil and cook for 10 minutes until they are tender.
  • Add the drained beans and corn, mix and cook for another 5 minutes on medium heat.
  • Optional: you can take 1 cup and blend it to make a thicker soup.
  • Taste and season as needed.

Serve

  • Slice a ripe avocado and place a few slices in each bowl.
  • Mince some fresh cilantro and sprinkle generously.

Notes

This soup can be served with some rice, quinoa, or couscous or with some of your favorite bread. You could also top it with vegan sour cream or shredded cheese!
Or spice it up with some chili paste or cayenne pepper! 

Nutrition

Serving: 1gCalories: 110kcalCarbohydrates: 16gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 718mgPotassium: 387mgFiber: 3gSugar: 6gVitamin A: 1552IUVitamin C: 16mgCalcium: 49mgIron: 3mg
Keyword bean soups, black bean dishes
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