Ingredients
1 tbsp avocado oil
1 medium yellow onion, diced
2 carrots, peeled and diced
1 celery stalk, diced
1 jalapeño, finely diced (optional, with seeds)
6 cloves garlic, minced
2 tsp salt
1–2 tsp chipotle powder (to taste)
2 tsp cumin
2 tsp oregano
1 tsp smoked paprika
1 tsp coriander
1 tsp black pepper
2 tbsp lime juice
4 cups (1 quart) vegetable stock
3 (14.5 oz) cans black beans, drained and rinsed
Optional garnish: cilantro, avocado, vegan cheese
Instructions
- Heat oil in a large pot over medium heat. Add onion, carrots, and celery; sauté 5–6 minutes until softened.
- Stir in jalapeño and garlic; cook 1–2 minutes.
- Add salt, chipotle powder, cumin, oregano, smoked paprika, coriander, and black pepper; cook 1 minute to bloom spices.
- Pour in vegetable stock and black beans. Simmer for 20 minutes, stirring occasionally.
- Partially puree with an immersion blender, leaving some beans whole for texture. (Or blend 2 cups in a blender and return to the pot.)
- Stir in lime juice and adjust seasoning.
- Serve hot with garnishes of choice.
Notes
Add roasted sweet potatoes for a touch of sweetness.
Mix in corn, quinoa, or diced tomatoes for variety.
Use chili powder instead of chipotle powder for milder spice.
Top with tortilla strips or crushed chips for crunch.
Make it oil-free by sautéing in vegetable stock.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Mexican-inspired
Nutrition
- Serving Size: 1 serving (about 1 ½ cups)
- Calories: 220
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 11 g
- Protein: 11 g
- Cholesterol: 0 mg
