Vegan Black Bean Soup
Prep Time10 minutes mins
Cook Time40 minutes mins
Course: Soup
Cuisine: American
Diet: Gluten Free
Servings: 8 servings
Calories: 234kcal
- 1 tablespoon avocado or olive oil
- 1 large carrot, diced
- 2 celery stalks
- 1 red bell pepper, diced
- 1 large onion, diced
- ¼ teaspoon salt
- 4 cans black beans, drained and rinsed
- 4 cups veggie broth, low sodium
- ¼ teaspoon red pepper flakes
- 1 tablespoon cumin
- 1 teaspoon oregano
- lime juice to taste
Add the oil to a stock pot or dutch over and turn heat to medium. Add in the carrot, celery, bell pepper, onion and salt. Cook for 8-10 minutes, stirring regulaly, until veggies start to get tender.
Add in the beans, broth, red pepper flakes, cumin and oregano. Stir well, cover and let cook 30 minutes. Turn the heat off and blend with an immersion blender until desired thickness. I like partially blending it while still leaving some texture. Add lime juice and serve or cook down for a thicker soup.
Store covered in the fridge for up to a week.
Calories: 234kcal | Carbohydrates: 41g | Protein: 13g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1369mg | Potassium: 762mg | Fiber: 16g | Sugar: 3g | Vitamin A: 2265IU | Vitamin C: 27mg | Calcium: 94mg | Iron: 5mg