Vegan Black Bean Soup
This vegan black bean soup is the perfect way to enjoy the delicious taste of tacos in the form of a hearty and comforting soup.
Equipment
Ingredients
- 1 tbsp olive oil
- 1/2 large sweet onion diced
- 1/2 poblano pepper diced
- 3 cloves garlic minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- 13 ounces fire roasted diced tomatoes
- 4 ounces diced green chilis
- 39 ounces black beans canned, drained
- 1 1/2 tsp salt
- 2 cups vegetable broth
Instructions
- Heat a large pot over medium heat and add the olive oil.
- Once hot, add the onion and poblano.Saute for about 5 minutes or until soft and fragrant.
- Add the garlic, paprika, cumin, and chili powder. Saute for another minute.
- Add the tomatoes, chiles, black beans, salt, and vegetable broth. Stir to combine.
- Bring to a simmer and reduce the heat to medium low. Cover and let simmer for about 30 minutes.
- Use an immersion blender to blend until mostly smooth. It’s okay if a few chunks remain. Taste and adjust seasonings if needed.(See recipe tips if you don't have an immersion blender.)
- Serve and garnish as desired and enjoy!
Nutrition
Calories: 452kcal | Carbohydrates: 78g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1613mg | Potassium: 1119mg | Fiber: 26g | Sugar: 6g | Vitamin A: 920IU | Vitamin C: 28mg | Calcium: 133mg | Iron: 7mg