Black Bean Soup
When it’s cold and windy outside, there’s nothing better than a piping hot bowl of soup. This black bean soup hits the spot and the addition of sweet potato take it over the top.
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Black Bean Soup
Black Bean Soup
When it’s cold and windy outside, there’s nothing better than a piping hot bowl of soup. This black bean soup hits the spot and the addition of sweet potato take it over the top.
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Black Bean Soup
Ingredients
  • 1/4 cup low sodium vegetable broth or water for sauteing.
  • 2 15 oz cans low sodium black beans rinsed and drained (or 3 cups homemade)
  • 1 large onion diced
  • 1 large sweet potato peeled and cubed about ½”
  • 1 large red pepper seeded and diced
  • 2 ribs celery diced
  • 1 32 oz box low sodium vegetable broth , Trader Joe’s brand (or 4 cups homemade)
  • 2-4 cups water
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp sea salt or to taste
  • 1/3 tsp ground pepper
  • 1 large avocado diced
  • 1 Tbl cilantro minced
  • 1/3 cup vegan sour cream (optional)
Instructions
  1. In a large pot over medium heat, saute the onion, celery, sweet potato and bell pepper in ¼ c. water or vegetable broth until they start to soften and the onion becomes translucent.
  2. Add 3 cups of homemade black beans or 2 canned black beans to the pot plus 2 cups water and all of the vegetable broth.
  3. Add cumin, coriander, salt and pepper.
  4. Simmer on medium until the vegetables and sweet potatoes are soft, about 30 minutes.
  5. Transfer about half of the soup, slightly cooled, into a blender and blend until smooth. Then pour back into the pot and stir well. Or use an immersion blender to cream part of the soup in the pot.
  6. Serve topped with diced avocado and a sprinkling of minced cilantro. If you choose, add a dollop of vegan sour cream.

This recipe was printed from plantbasedcooking.com