Vegan black bean soup –Hey y’all! Today, we’re diving into a delicious dish that’s sure to warm your heart and satisfy your taste buds. This Quick and Easy Vegetarian Black Bean Soup is perfect for those busy weeknights or when you’re just craving something hearty and flavorful. Plus, we’ve got a vegan option for those who prefer it! Let’s get cookin’, shall we?
Quick and Easy Vegetarian Black Bean Soup
Check out this tasty bowl of goodness!
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Ingredients
- 2 cans (15 ounces each) of black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (red or green)
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 cup corn (fresh, frozen, or canned)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Sour cream or a vegan alternative for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and chopped bell pepper. Cook for another 2-3 minutes until the bell pepper softens.
- Add the black beans and ground cumin, stirring everything together to let those flavors mingle for a minute.
- Pour in the vegetable broth. Bring the mixture to a boil, then lower the heat to let it simmer for about 15-20 minutes. This allows all the goodness to come together.
- Add the corn in the last 5 minutes of cooking. If you prefer a smoother texture, feel free to blend a portion of the soup with an immersion blender or regular blender.
- Season with salt and pepper to taste. Serve the soup hot, garnished with fresh cilantro and a dollop of sour cream if desired.
And there you have it, fam! A hearty and satisfying black bean soup that’s quick, easy, and oh-so-delicious. Perfect for any day of the week, and it just hits different when shared with loved ones. Enjoy!