Although this recipe calls for you to soak the black beans over night, you can also use canned (just make sure they’re organic). Either way you choose- you’re going to enjoy this fantastic Black Bean Soup! One of the added benefits of soaking fresh beans is using the liquid to flavor the the broth. The second is to limit the amount of extra ingredients that could be added. If you are looking for a plant-based alternative to your favorite soup, I got you covered. Make sure to give this one a try for your taco Tuesday nights, it will be the life of the fiesta!
Yields 3-4 servings
4 cups black beans, soaked overnight
4 celery sticks, chopped,
1 cup minced onion
1 red bell pepper, chopped
1/2 jalapeno pepper or habanero, optional
1-2 Tbsp. avocado oil
3 garlic cloves, chopped
4 cups vegetable broth
2 cups freshly diced tomatoes
3 tsp. ground cumin
1-3/4 tsp. ground coriander
1 tsp. cilantro, optional
1-2 bay leaves
1 tsp. lime juice
1/2 tsp. Vitacost Himalayan Fine Pink Salt
1/2 tsp. ground black pepper
- In a pot, add the oil and onions and sauté for 3 minutes. Add the celery, bell pepper, jalapeño, garlic, and cook for an additional 2-3 minute or until translucent.
- Smash half of the black beans in a bowl. Add the whole and smashed beans to the pot, along with the broth, seasonings, and herbs. Bring to a boil and reduce to a simmer for 10 minutes covered.
- Remove the bay leaf from the soup and add the lime juice. Give a good stir.
- Serve and top with your choice of garnishes (green onions, cheese of choice, sour cream of choice, tortilla chips).
Chef’s tip: If you want to kick things up even further, add some hot sauce to the soup till desired spice level is met.