Vegan Black Bean Soup
- 2 tablespoons olive oil
- 1 carrot, minced
- 1 pinch salt
- 1 large onion, minced
- 1 tomato, diced
- 3 large garlic cloves, minced
- 2 teaspoons cumin
- ½ teaspoon cayenne pepper
- 2 15 oz cans of black beans
- 2 to 3 cups low-sodium vegetable stock
- ½ lime, juiced
- salt, to taste
- Heat oil in a large pot with a heavy bottom over medium-high heat until shimmering. Stir carrot into the hot oil, season with salt, and sauté until fragrant and soft, about 1 minute. Add the onion and continue cooking for another minute. Stir the tomato, garlic, cumin, and cayenne pepper into the carrot and onion mixture; sauté until everything is fragrant and slightly caramelized, another 30 seconds or so.
- Add the beans to the pot and stir. Pour the vegetable stock over the beans. Bring the stock to a boil and immediately reduce heat to low; cook at a low simmer, stirring occasionally, until the liquid has reduced slightly and the vegetables are all tender, 30 to 40 minutes.
- Puree the soup with an immersion blender; add the lime juice; season with salt. Alternately, blend in the pot with an immersion blender until smooth.
An immersion blender is a great kitchen tool. Blending hot liquids in a traditional blender can be dangerous unless you let the liquid cool a bit. With the immersion blender thats not an issue, so you can enjoy this yummy soup right away!
What others are saying
Aja A says:
Never had black bean soup before, but this was pretty tasty. It did taste like those stewed black beans you get at a Mexican restaurant served alongside rice. I went with one of the reviewers suggestions and reduced the cup size of the vegetable stock to 2 1/2 cups. After I used the immersion blender, I did lose the texture of the black beans, so I would probably hold back on pureeing so much. However, I would recommend sprinkling some torilla strips on top or reserve some of the whole black beans to add in after pureeing and heat through. If you don't want to go fully vegan with this soup, add some crumbled cotija cheese on top.
Bernardette Flatow says:
This soup is full of iron- I added squares of fresh cheese to the hot soup and ate it while they melted- scrumptious!
Caro Hodgin says:
Just a really yummy, simple black bean soup. A bit thin for my taste, so I'll add less stock next time - maybe 2 1/2 or 3 cups instead of 4. I'm also not a vegetarian so I may use beef stock for a more meaty flavor.