This vegan black bean soup is packed full of nutritious plants for a healthy and delicious recipe that's dairy-free, gluten-free, nut-free, high in protein, and very filling.
4-5cups(1-1.2 litres) vegan stock(plus more if necessary)
2bay leaves
3tablespoonsnutritional yeast(optional)
Salt and pepper to taste
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Instructions
Heat the oil in a large saucepan on medium heat. Add the onion, carrot, and celery and soften for 6-8 minutes, stirring now and then. Season with salt and pepper.
Once the veg has started to soften, stir in the garlic and potatoes and cook for another 2-3 minutes.
After a few minutes, add the cumin, coriander, smoked paprika, sage, and tomato puree. Stir everything well and cook for another minute.
Next, add the drained black beans, vegan stock, bay leaves, and nutritional yeast. Mix well, bring to a gentle simmer, then reduce the heat and cook on a low heat for around 15 minutes or until the potatoes have softened.
Once the potatoes are soft, turn off the heat and remove the bay leaves. Blitz using a hand blender or transfer to a larger, more powerful blender, working in batches if necessary. For a chunkier texture, simply mash the soup with a potato masher.
Other beans: If you don't have black beans, you could swap these out for pretty much any canned beans you like (pinto, borlotti, kidney, etc.).Dried beans: If you want to use dried black beans, soak them overnight and then simmer in fresh water for 60-90 minutes or until tender. Drain them and then use in this recipe.Heat: Try adding fresh chilli or chilli powder for a bit of a kick.Gluten-free: To ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such. You may also want to check that any additional toppings or sides are gluten-free.Storage: Store this soup in the fridge for up to four days or freezer for up to six months.If you liked this recipe, you might also enjoy:
* Percent Daily Values are based on a 2000 calorie diet.
Keyword black bean recipe, healthy vegan soup, vegan bean soup
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