Vegan Black Bean Soup

Name: Vegan Black Bean Soup
Total time: 30 min
Cuisine: Hispanic
Ingredients: 1 tsp Coconut oil; 1 medium red Onions; 2, diced Red bell pepper; 2 tsp, fresh chopped Spices, oregano; 5 cloves Garlic; 1 tsp Spices, cumin; 1/2 tsp Chipotle powder; to taste Salt; 2 cups Vegetable broth; 30 oz (2 cans), unsalted Black beans; 1 tbsp Lime juice

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

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Suitable from: Stage 3 (9-12m)
Total time: 30min
Makes: 4servings
Iron: 1.3mg

Common allergens

None

Ingredients

4 servings

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.