Black Bean Soup
Black Bean Soup
Serve with our honey cornbread and yum! Check out the YouTube video of the dish here.
Photo by jcomp on Freepik
Total Time
45 min
Servings
4 servings
Ingredients
- 3 tablespoons vegan butter
- 1 yellow onion, chopped
- 2 stalks of celery, chopped
- 1⁄4 of a red pepper, finely diced
- 1 teaspoon cumin
- 2 teaspoons cornstarch
- 2 15oz cans of black beans, drained and rinsed
- 2 1⁄2 cups of vegetable broth
- Kosher salt
Instructions
- Melt 3 Tbsp over medium heat in a dutch oven or large pot.
- Add diced onions and cook for about 10 minutes until translucent
- Add the chopped celery and finely diced red pepper and cook for 5 to 7 minutes until slightly softened.
- Stir in 1 tsp of cumin and let it toast for 30 seconds .
- Add 2 teaspoons of cornstarch and stir until all the vegetables are coated.
- Proceed to drain and rinse the black beans, then add them to the pot .
- Pour in 2 1/2 cups of vegetable broth and stir .
- Bring to a boil, then reduce the heat and let simmer for 30 minutes until the vegetables are fork tender.
- Blend 2 1/2 cups of soup in a blender until smooth, 1 minute, and add back into the soup..
- Bring to a boil again, then turn off, being careful not to burn contents on the bottom of the pan.
- Serve the filling in iceberg lettuce cups and add a squeeze of lime if desired.