Just because the weather is starting to get warmer, it doesn’t mean you can’t still enjoy soups. Soups are great for lunch as they’re super filling and this spicy black bean soup is vegan, vegetarian, and gluten-free. It also uses canned black beans which makes it super easy to make.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, chopped
- 3 celery ribs, finely chopped
- 1 large carrot, peeled and sliced into thin rounds
- 6 garlic cloves, pressed or minced
- 4 1/2 teaspoons ground cumin
- 1/2 teaspoon red pepper flakes
- 4 cans black beans (15 ounces each), rinsed and drained
- 4 cups low-sodium vegetable broth
- 1/4 cup chopped fresh cilantro
- 1 to 2 teaspoons sherry vinegar or 2 tablespoons fresh lime juice
- sea salt
- freshly ground black pepper
- optional garnishes: diced avocado, cilantro, radishes, tortilla chips
Instructions:
- In a large Dutch oven or soup pot, heat the olive oil over medium heat until shimmering. Add onions, celery, carrots, and a dash of salt. Cook, stirring occasionally, until the vegetables are soft, for about 10 to 15 minutes.
- Stir in cumin, garlic, and red pepper flakes and cook until fragrant, about 30 seconds. Pour the beans and broth in and bring to a simmer over medium-high heat. Cook and reduce the heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are tender, for about 30 minutes.
- Transfer about 4 cups of soup to a stand blender and fasten the lid, blending until smooth.
- Return the soup to the pot, stir in the cilantro, vinegar/lime juice, salt, and pepper.
- Enjoy!
