I have been on a soup kick the past couple weeks… mostly because they are so easy to make, store and eat throughout the week. There is nothing better than coming home from a long day and knowing dinner is already made!
Black Bean Soup is one of my favorites, because this simple meal can pack in a ton of healthy veggies! So whether you are craving those warm and delicious, colorful veggies, or trying to trick your friends and family into eating a little healthier, this recipe is for you!
Vegan Black Bean Soup
author: The Veggie Girl
ingredients
- 1 lb dried black beans
- 4 cups pure water
- 1 purple onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 Tbsp coconut oil
- 1 10oz. can diced tomatoes & green chiles
- ¼ cup cilantro
- 5 cloves garlic, minced
- 2 tbsp. lime juice
- 3 tsp. ground cumin
- 1½ tsp. pink himalayan sea salt
- ½ tsp. cayenne pepper
- ¼ tsp. black peppec
instructions
- First rinse the beans, then soak them in a large bowl of pure water overnight.
- After the beans have soaked, pour the beans and water into a large soup pan. Bring to a boil, then reduce heat and let simmer for about 1½ to 2 hours, or until the beans are tender.
- Next, place the bell peppers, onion and coconut oil in a saucepan and sauté on medium-high for about 10 minutes.
- Add the garlic and cilantro, then cook for an additional two minutes.
- Now, add these veggies and the can of tomatoes and green chiles (please drain the can of tomatoes first) to the black beans and water, then add the lime juice and seasonings - cumin, salt, black pepper and cayenne pepper.
- Bring all the ingredients to a boil, then reduce the heat and simmer for about 20 minutes.
- Next, take half of the soup and place it in the blender. Blend until smooth, then fold into the remaining mixture. (This gives the soup that thick and creamy taste. If you would rather have a soup puree, simply blend all the soup... I just like a little chunky texture in mine.)
- Serve and enjoy, veggie lovers!
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