Spicy Vegan Black Bean Soup


Spicy vegetarian turtle bean Soup. Healthy, delicious, simple, jam-choked with additional green groceries goodness in beneath one hour. This oil-free instruction is exploding with flavor and leaves lots of leftovers. A must-try weather condition soup!

It’s taken ME a jiffy to share this recipe… chiefly as a result of, whereas turtle bean Soup is totally DELISH and comes with nutrition facts from the nutrition gods, it’s not as attractive or colourful as my Cleansing hospital ward Soup, (a major hit here on the blog) or as vivacious as my recipes normally.

I patterned you guys would love and appreciate this cold-weather instruction anyway as a result of the style and nutrition… thus i attempted extremely onerous to form it as appealing as potential, by adding colourful veggies like bell peppers and even carrots and by adding toppings. Creamy avocado? affirmative. Crushed hot cake chips? Yup. additional jalapeño for the hearth breathers? positive, why not.

Don’t add too several toppings tho' as a result of honestly, this instruction doesn't want any facilitate. It’s virtually excellent. you've got some choices conjointly, reckoning on your texture preference and the way you would like this soup to “look”. 

I know several of you may raise if this could be created in an exceedingly Crock Pot/slow cooking utensil and that i don’t see why not? i assumed concerning creating it within the crock pot however I conjointly assume that may be a more robust possibility if you're exploitation dry beans. I opted for canned beans associated wished this to require but an hour. no matter makes it easier for you! I ought to conjointly mention this soup makes an oversized quantity and you may positively have lots of leftovers. If you don’t assume you'll eat it all at intervals the week then freeze it for one more cold, wintry night!


  • 3/4 cup water (or 2 tablespoons olive oil; if not oil-free)
  • 1 red onion, chopped
  • 1 clove garlic, minced
  • 1/3–1/2 jalapeño, finely chopped, to taste (optional)
  • 2 medium-sized carrots, chopped
  • 1 red bell pepper, chopped (or any color)
  • 4 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/4 teaspoon red pepper flakes, to taste (optional)
  • 1 15 oz. can organic sweet corn, drained and rinsed
  • 3 15 oz. cans organic black beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1/2 lime, juiced
  • 1/4 cup cilantro
  • sea salt & pepper, to taste
  • toppings: avocado, crushed tortilla chips, jalapeño, cilantro, dairy-free cheese


  1. Heat the water (or oil, if preferred) in a soup pot or large dutch oven over medium heat. Stir in the onions and garlic, with a pinch of sea salt and pepper. Cook, stirring occasionally, until the onions are translucent.
  2. Stir in the jalapeño, carrot, red bell pepper, cumin, chili powder and red pepper flakes. Cook until vegetable are soft, about 7-9 minutes.
  3. Pour in the beans, corn and broth. Bring to a slow boil over medium-high heat then reduce to a gentle simmer. Cook until the beans are soft and the broth has lots of flavor, about 20 minutes. Turn off heat.
  4. Using a hand immersion blender, blend about half of the soup, still leaving whole beans in tact. Blend more for a smoother texture or less for a chunkier texture, depending on preference (this step is optional; you can also blend half in a regular blender, making sure to let out the steam, to prevent a soup explosion as it gets very hot. Pour it back into the soup pot).
  5. Stir in lime juice and cilantro and taste test to see if it needs more salt or pepper. Adjust accordingly.
  6. Serve with your favorite toppings!

Recipe From : The Glowing Fridge

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