VEGAN BLACK BEAN SOUP

Here’s a hearty, flavorful Vegan Black Bean Soup recipe — packed with protein, fiber, and bold spices. It’s easy to make, satisfying, and perfect for meal prep!

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🌱 Vegan Black Bean Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: ~40 minutes
Servings: 4–6

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📝 Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• ¼ teaspoon salt (adjust to taste)
• 2 cans (15 oz each) black beans, drained and rinsed
• 3 cups vegetable broth (or water)
• 1 tablespoon lime juice
• Optional toppings: diced avocado, cilantro, vegan sour cream, tortilla strips

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👩‍🍳 Instructions:

1. Sauté veggies:
   In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery. Cook for 5–6 minutes until softened. Add garlic and cook 1 minute more.
2. Add spices:
   Stir in cumin, chili powder, paprika, pepper, and salt. Cook for 30 seconds to bloom the spices.
3. Simmer soup:
   Add black beans and vegetable broth. Bring to a simmer and cook for 15–20 minutes.
4. Blend (optional):
   For a creamy texture, blend half the soup with an immersion blender or carefully transfer to a blender, then mix it back in.
5. Finish and serve:
   Stir in lime juice. Taste and adjust seasoning. Serve hot with your favorite toppings!

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✅ Tips:

• Add a chopped chipotle pepper in adobo for smoky heat.
• Make it heartier with corn or diced tomatoes.
• Stores well in the fridge for 4–5 days and freezes beautifully.