loveandlemons5.0
Spicy Black Bean Soup
This vegan black bean soup recipe is a great choice for a winter weeknight. Thick, creamy, and nourishing, it'll warm you up in no time.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Heat a splash of oil in a medium-large pot over medium heat. Add the shallots, garlic, jalapeño, and a few pinches of salt, and cook until softened, about ⏱️ 5 minutes.
2
Add the chili powder, stir, then add the black beans and stock. Simmer on low heat for 20 or so minutes.
chili powder4 teaspoonsblack beans, cooked, drained (reserve a few for garnish)3 cups
3
Blend the soup, adding water or more stock if it's too thick.
up to ½ cup water, if necessary for blending consistencywater (more as needed)1 cup
4
Add a good squeeze of lime, blend again, then taste. Add more salt & spices to your liking. Keep it smooth, or add a few more black beans for texture. Serve with the suggested fixings, or whatever you like!
Squeeze of limeblack beans, cooked, drained (reserve a few for garnish)3 cupsServe with (all optional): diced red onion, jalapeño slices, avocado, cilantro, tortillas, sun cheese, salsa, ordried chile salsa
5
For the sun cheese: Blend all ingredients together. Add more water if necessary to thin. Taste and adjust. Serve on the side, and store the remainder in the fridge.
up to ½ cup water, if necessary for blending consistencywater (more as needed)1 cup
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