Vegan Black Bean Soup


Red Onions

Tortilla Chips


Cumin Chili Powder Oregano Garlic Powder Onion Powder




Olive Oil

Black Beans

Vegetable Broth

Fire-Roasted Tomatoes

Salt Pepper

Sauté the onions for 3-4 minutes until they start to turn soft and translucent.

Add the carrots, garlic, cumin, chili powder, oregano, garlic powder, onion powder, salt and pepper. Cook 1-2 minutes until fragrant.

Stir in the black beans, tomatoes and vegetable broth.

Bring the soup to a boil. Reduce heat and simmer for 20-25 minutes until it has thickened.

Puree about 1/3 of the soup with an immersion blender in the pot. Or transfer 1/3 of the soup to a blender to puree and then stir it back in.

Divide the soup into bowls and top with diced avocados, cilantro and tortilla chips. Serve each bowl with a lime wedge.

Vegan Black Bean Soup