Creeach Fam Recipes

Vegan Black Bean Soup

Name: Vegan Black Bean Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 3 tbsp. olive oil; 1 yellow onion, chopped; 1 green bell pepper, chopped; 4 cloves garlic, chopped; 1 tbsp. ground cumin; 2 tsp. smoked paprika; 2 tsp. dried oregano; Kosher salt and freshly ground black pepper; 4 (15.5-ounce) cans black beans, rinsed; 7 c. vegetable stock; 2 bay leaves; 1 tbsp. sherry vinegar; Sliced avocado, chopped red onion, chopped fresh cilantro, and lime wedges, for serving

6 servings

portions

20 minutes

temps actif

1 hour 5 minutes

temps total

Commencer à Cuisiner

Ingrédients

3 tbsp. olive oil

1 yellow onion, chopped

1 green bell pepper, chopped

4 cloves garlic, chopped

1 tbsp. ground cumin

2 tsp. smoked paprika

2 tsp. dried oregano

Kosher salt and freshly ground black pepper

4 (15.5-ounce) cans black beans, rinsed

7 c. vegetable stock

2 bay leaves

1 tbsp. sherry vinegar

Sliced avocado, chopped red onion, chopped fresh cilantro, and lime wedges, for serving

Instructions

Heat oil in a large Dutch oven or pot over medium heat. Add onion and bell pepper. Season with salt and pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes. Add garlic, cumin, paprika, and oregano. Cook, stirring, until fragrant, 1 minute.

Stir in beans, stock, and bay leaves. Bring to a boil, then reduce heat and simmer, stirring occasionally, until flavors have melded, 40 to 45 minutes. Discard bay leaves and stir in sherry vinegar.

Transfer 2 1/2 cups beans and 1 cup liquid to a bowl; mash with a potato masher until smooth. Return to Dutch oven. Season with salt and pepper. Serve with avocado, onion, cilantro, and lime wedges alongside.