Spicy Vegan Black Bean Soup
Indulge in this hearty, spiced-up soup featuring canned beans, tomatoes, corn, celery, and carrots for a deliciously comforting vegan meal.
Recipe Info
Prep Time
45 min
Difficulty
Easy
Servings
2
Nutrition
calories410kcal
carbohydrates75g
fat5g
fiber25g
protein22g
sodium1734mg
sugar7g
Ingredients
1 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
1 stalk celery, chopped
4 cloves garlic, chopped
2 tbsp chili powder
1 tbsp ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 oz) cans black beans, undrained, divided
1 (15 oz) can whole kernel corn
1 (14.5 oz) can crushed tomatoes
Directions
1
Prep all ingredients.
2
In a large pot over medium-high heat, sauté onion, carrots, celery, and garlic in olive oil for 5 minutes.
3
Season with chili powder, cumin, and black pepper; cook for 1 more minute.
4
Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
5
Meanwhile, blend remaining 2 cans of beans and tomatoes until smooth.
6
Stir the blended mixture into the boiling soup, reduce heat to medium, and simmer for 15 minutes.
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