Vegan black bean soup | Spicy dinner recipe

It’s soup season! Try this amazing vegan recipe from Beryl Bender Birch.

It’s soup season! Try this superb vegan recipe from Beryl Bender Birch.

Beryl Bender Birch’s Vegan Black Bean Soup

Serves 6

This soup is nice within the fall and winter. I really like the spicy, smoky taste from the chili peppers—and the sweetness from the tomatoes. Plus, it delivers an enormous hit of protein. Savor it by itself, or serve it with a salad, guacamole, corn tortillas, or rice with steamed greens.


1½ cups dried black beans (or three cans, 15 ounceseach)
1 tbsp olive oil
1 medium yellow onion, finely chopped
1 jalapeño, seeded, finely chopped
1 tsp oregano
½ tsp cumin
three medium garlic cloves, minced
1 quart vegetable broth
1 can (14.5 oz) fire-roasted, diced tomatoes with inexperienced chilies (I like Muir Glen.)
1 dried chipotle pepper (or 1 tsp chipotle powder)
1 dried guajillo pepper
1 dried pasilla pepper (If your native grocer doesn’t carry pasillas or guajillos, get them organized on-line at
1 avocado
6 cilantro sprigs


In a bowl, submerge dry beans in water, and soak in a single day. Drain, and rinse completely. (If utilizing canned beans, drain and rinse earlier than cooking.) Add beans and 6 cups water to a big pot (beans must be coated by a pair inches of water). Cover, and simmer over medium-low warmth till beans are smooth, about 1 hour. (Keep an eye fixed on it to ensure there’s a soupy layer of water within the pot always. Add extra if mandatory to make sure beans don’t burn.)

Warm oil in a skillet over medium warmth. Add onion and jalapeño, and prepare dinner till onions are delicate and clear, about 5 minutes. Turn warmth to low, and add oregano and cumin (and chipotle powder, if utilizing), stirring continuously till you odor the cumin toasting, about 1 minute. Remove from warmth, add garlic, and stir for 1 minute. Add combination to beans.

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