Smoky Black Bean Soup
A hearty and filling black bean soup full of smoky black beans, spices, and veggies. Pairs perfectly with crusty bread and topped with all your favorites like avocado, cilantro, and cotija cheese.
Ingredients
- 2 cans black beans-rinsed and drained
- 1 tbsp olive oil
- 1 carrot-peeled and diced
- 2 celery ribs-diced
- 1 yellow onion-diced
- 1 red bell pepper-diced
- 1 tbsp garlic-minced
- 2 tbsp tomato paste
- 1 tbsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp red pepper flakes
- 1 tbsp oregano
- 2 cups vegetable broth
- 1 tsp liquid smoke
- 1 tbsp vegan Worcestershire
- 1 tbsp lime juice
- Optional toppings: green onion, cilantro, avocado, cotija cheese, lime wedges
Instructions
- Heat the oil over medium heat in a large stockpot. Add the diced onion, carrot, celery, and bell pepper and cook for 4-5 minutes until softened. Add the garlic and cook for one more minute until fragrant.
- Add the tomato paste, cumin, salt, pepper, oregano, and red pepper flakes. Stir well and cook for 1-2 minutes. Add in the vegetable broth and beans. Reduce heat to medium-low.
- Mix in the Worcestershire and liquid smoke and stir well. Let the soup simmer for 15 minutes stirring every few minutes.
- Remove from heat and remove the bay leaf. Add the lime juice. Using an immersion blender (or regular blender), blend some of the soup until it reaches your desired consistency.
- Serve with crusty bread and topped with green onions, avocado, cilantro, lime wedges, and cotija cheese if desired.
- Store leftovers in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. Thaw overnight before reheating.