EASY Vegan Black Bean Soup

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This soup truly hits the spot. If you want a stick to your ribs soup, this is the one for you.

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Easy Vegan Black Bean Soup

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Serves 6

1 T Avocado Oil

1 Onion, diced

4 cloves garlic, chopped

1 large carrot, peeled and diced

2 celery ribs, diced

1/2-1 T Ground Cumin

2 T Hatch Green Chiles, diced (I found a huge jar at Costco)

32 oz Vegetable Broth ( I used my homemade version)

4 cans Black Beans, drained and rinsed

1/2 t Pink Himalayan Salt

In a large soup pot add avocado oil and heat over medium heat. Add onion and saute for a few minutes until translucent, then add garlic, carrots and celery, cooking 2-4 minutes.

Add the remaining ingredients and bring to a boil.

Lower heat and simmer for 20 minutes.

Puree half of the soup in a blender or use an emulsion blender until you achieve your desired consistency.

Serve with:

Vegan Sour Cream

Cilantro

Lime Wedges

Tortilla Chips

Avocado chunks

Black olives

Vegan Cheese

*Soup keeps in the refrigerator for up to 5 days and also freezes well.

**For a spicier flavor add 1/4 -1/2 teaspoon cayenne pepper during cooking, or hot sauce when serving.