This soup truly hits the spot. If you want a stick to your ribs soup, this is the one for you.
Easy Vegan Black Bean Soup
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)
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.
