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Black Bean Soup

Black Bean Soup

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes
  • Yield: Serves 4 1x

Fire-roasted tomatoes, cumin, ancho chile powder and oregano give this hearty vegan black bean soup lots flavor and a spicy kick. There’s no rinsing off the beans. You use everything in the can including the goop.

Ingredients

  • 1 tablespoon olive oil
  • 1 red onion, roughly chopped
  • 2 garlic cloves minced
  • 11/2 teaspoons cumin
  • 1 teaspoon ancho chile powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon kosher salt plus more for serving
  • 1 teaspoon black pepper plus more for serving
  • 215 ounce cans black beans
  • 115 ounce can diced fire-roasted tomatoes
  • 1 cup low-sodium vegetable broth
  • Diced avocado for serving
  • Chopped cilantro for serving
  • Crumble tortilla chips for serving

Instructions

  1. Heat the olive oil in a large saucepan over medium high heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the garlic, cumin, ancho chile powder, oregano, garlic powder, onion powder, salt and pepper and continue cooking until fragrant, about 1-2 minutes.
  2. Add the black beans, tomatoes and vegetable broth. Simmer for 15-20 minutes until the soup has slightly thickened.
  3. Divide the soup into bowls and garnish with avocado, cilantro, tortilla chips, salt and pepper.
  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-35 minutes
  • Yield: Serves 4 1x