Vegan Black Bean Soup
Immerse yourself in the savory delight of Vegan Black Bean Soup, a plant-powered twist on a classic. This homemade soup features the wholesome goodness of black beans, harmonized with a medley of vibrant vegetables and aromatic spices. Slow-cooked to perfection, it delivers a hearty and satisfying
- Suitable from
- Stage 3 (9-12m)
- Total time
- 30min
- Makes
- 4servings
- Iron
- 1.3mg
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
None
Ingredients
- Coconut oil1 tsp
- Onions1 medium red
- Red bell pepper2, diced
- Spices, oregano2 tsp, fresh chopped
- Garlic5 cloves
- Spices, cumin1 tsp
- Chipotle powder1/2 tsp
- Saltto taste
- Vegetable broth2 cups
- Black beans30 oz (2 cans), unsalted
- Lime juice1 tbsp
Steps
Heat a large saucepan over medium heat. Add oil to the pan; swirl to coat. Add onion and bell pepper. Cook 3 minutes, stirring occasionally.
Stir in oregano, garlic, cumin, chili powder, and salt. Cook for 30 seconds.
Stir in stock and beans. Bring to a boil; reduce heat, and simmer 10-20 minutes on low heat.
Mash the beans in the pot with a potato masher until the soup has a nice, chunky consistency. Add lime juice to finish off the soup.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 110kcal
- Protein
- 4.8g
- Fat
- 4.0g
- Carbs
- 14.4g
- Carbs51%
- Protein17%
- Fat32%
Good source of Vitamin C · Folate
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 4 servings per recipe
Amount per serving
Calories
110
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.