Vegan Black Bean Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 tbsp avocado oil

1 small onion, finely chopped

2 garlic cloves, minced

1 celery rib, chopped

1 carrot, peeled and chopped

1 jalapeno pepper, seeds removed and chopped

2 14 oz cans of black beans, drained

1/2 tsp cumin

1/2 tsp oregano

1/2 tsp ground coriander

2 tbsp tomato paste

4 cups vegetable broth

salt & pepper to taste

1 tbsp lime

Directions

Heat the avocado oil in a large pot on medium-high heat then add onion, garlic and celery and saute for 1-2 minutes.

Add the carrot, jalapeno, cumin, oregano and ground coriander and continue to saute for another 2 minutes.

Add the black beans and tomato paste and mix everything together.

Add the vegetable broth and bring the soup to a light boil, then cover and let simmer on low for 15 minutes.Â

Transfer 1/2 the soup to a blender and blend until smooth, then add back to the pot of soup and mix. (You can also use an emulsion blender.) Season with salt and pepper and lime.

Serve as is or top with vegan sour cream, avocado and cilantro.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 265
• Total Fat: 5.5g
• Total Carbohydrate: 37g
• Dietary Fiber: 12.5g
• Total Sugars: 3g
• Protein: 17g