spicy vegan black bean soup

There’s nothing better than a warming bowl of your favorite soup on a cold, dreary night. Not the kind of soup from a can, but the easy homemade kind that’s comforting and good for the soul, with enough leftovers for days.
Hello, Spicy Vegan Black Bean Soup. You have been a favorite of mine since um, forever? 
The first bowl of Black Bean Soup I ever had was from Panera, way back in high school during my senior year. How I remember that? I’m not sure ha. I wasn’t vegan then but lightly dabbled with the vegetarian thing on and off and also the non-dairy thing here and there – even back when almond milk was unheard of and not as mainstream as it is now!

  1. 3/4 cup water (or 2 tablespoons olive oil; if not oil-free)
  2. 1 red onion, chopped
  3. 1 clove garlic, minced
  4. 1/3-1/2 jalapeño, finely chopped, to taste (optional)
  5. 2 medium-sized carrots, chopped
  6. 1 red bell pepper, chopped (or any color)
  7. 4 teaspoons ground cumin
  8. 2 teaspoons chili powder
  9. 1/4 teaspoon red pepper flakes, to taste (optional)
  10. 1 15 oz. can organic sweet corn, drained and rinsed
  11. 3 15 oz. cans organic black beans, drained and rinsed
  12. 4 cups low-sodium vegetable broth
  13. 1/2 lime, juiced
  14. 1/4 cup cilantro
  15. sea salt & pepper, to taste
  16. toppings: avocado, crushed tortilla chips, jalapeño, cilantro, dairy-free cheese
  1. Heat the water (or oil, if preferred) in a soup pot or large dutch oven over medium heat. Stir in the onions and garlic, with a pinch of sea salt and pepper. Cook, stirring occasionally, until the onions are translucent.
  2. Stir in the jalapeño, carrot, red bell pepper, cumin, chili powder and red pepper flakes. Cook until vegetable are soft, about 7-9 minutes.
  3. Visit spicy vegan black bean soup https://www.theglowingfridge.com/ for full instructions

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