Black Bean Soup Recipe

This hearty black bean soup is packed with vegetables and spices for a flavorful meal! It’s filled with plant-based protein, making this vegan soup super satisfying.

You'll need: olive oil, onion, celery, carrots, green bell pepper, jalapeño, garlic, chipotle peppers in adobo sauce, smoked paprika, dried oregano, ground cumin, vegetable broth, bay leaf, black beans, optional cornstarch, water, and salt.

In a large pot, add olive oil and heat over medium heat for 30 seconds. Add onion, carrot, celery, bell pepper, and jalapeño. Sauté for 12 minutes, stirring frequently, until vegetables are softened.

Add garlic, chipotle peppers in adobo sauce, smoked paprika, oregano and cumin and continue to sauté for 2 minutes.

Reserve 1/2 cup of black beans and set aside. Add remaining black beans, bay leaf, and vegetable broth to the pot. Bring to a boil then reduce heat to low. Simmer for 20 minutes.

In a small bowl, whisk cornstarch (if using) and water together. Add reserved 1/2 cup of black beans. Blend black bean and cornstarch mixture in a blender or food processor. Add blended beans back to the pot.

Get the full recipe at iheartvegetables.com