Vegan Black Bean Soup
1 TB olive oil
3 carrots, peeled and diced
2 ribs celery, diced
1 medium onion, diced
4 cloves garlic, minced
2 cans black beans, drained
1 (3.5 oz) diced green chilies
30 oz vegetable broth
1 (14.5 oz) can low sodium petite diced tomatoes
1 tsp salt
1/8 tsp black pepper
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp oregano
2 bay leaves
2 limes, juiced
Toppings: tortilla chips, almond yogurt (plain), cilantro, lime wedges
Heat olive oil in a stockpot on medium high. Once heated, add carrots, celery, onion, and garlic, and saute until fragrant (about 4 minutes).
Add black beans, diced green chilies, broth, and diced tomatoes. Stir to combine, and then add all spices. Simmer uncovered until carrots are tender, about 20 minutes. Remove from the heat and take bay leaves out.
Immersion Blender: Leaving everything but the bay leaves in the pot, use the immersion blender to blend everything together.
Standing Blender: Transfer everything except for bay leaves into the blender. Put the lid on, but take the stopper off to let the steam escape. Cover the hold with a plate or paper towel to minimize splatter. Puree soup until everything is combined.
It should be thicker than normal soup, but thinner than bean dip. If your soup is too runny, add another can of black beans and heat before blending again.
Squeeze the juice from a lime, then add to the soup and pulse to combine. Lime juice loses its potency if juiced too early, so don't juice the lime until you're ready to combine it with the soup.
Ladle into bowls and top with your desired toppings. My favorite thing to do with this soup is to crush tortilla chips in a bag and mix it with the soup. This thickens the soup and gives it a fun texure!
Modified from Our Best Bites: Mormon Moms in the Kitchen
3 carrots, peeled and diced
2 ribs celery, diced
1 medium onion, diced
4 cloves garlic, minced
2 cans black beans, drained
1 (3.5 oz) diced green chilies
30 oz vegetable broth
1 (14.5 oz) can low sodium petite diced tomatoes
1 tsp salt
1/8 tsp black pepper
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp oregano
2 bay leaves
2 limes, juiced
Toppings: tortilla chips, almond yogurt (plain), cilantro, lime wedges
Heat olive oil in a stockpot on medium high. Once heated, add carrots, celery, onion, and garlic, and saute until fragrant (about 4 minutes).
Add black beans, diced green chilies, broth, and diced tomatoes. Stir to combine, and then add all spices. Simmer uncovered until carrots are tender, about 20 minutes. Remove from the heat and take bay leaves out.
Immersion Blender: Leaving everything but the bay leaves in the pot, use the immersion blender to blend everything together.
Standing Blender: Transfer everything except for bay leaves into the blender. Put the lid on, but take the stopper off to let the steam escape. Cover the hold with a plate or paper towel to minimize splatter. Puree soup until everything is combined.
It should be thicker than normal soup, but thinner than bean dip. If your soup is too runny, add another can of black beans and heat before blending again.
Squeeze the juice from a lime, then add to the soup and pulse to combine. Lime juice loses its potency if juiced too early, so don't juice the lime until you're ready to combine it with the soup.
Ladle into bowls and top with your desired toppings. My favorite thing to do with this soup is to crush tortilla chips in a bag and mix it with the soup. This thickens the soup and gives it a fun texure!
Modified from Our Best Bites: Mormon Moms in the Kitchen
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