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Black Bean Soup

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A delicious and creamy black bean soup with a subtle flavor.

Ingredients

  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 5 garlic cloves, minced
  • 1 Tablespoon dried thyme
  • 1/4 teaspoon salt, or to taste
  • 1 (14 ounce) can diced tomatoes
  • 1 (7 ounce) can green chiles
  • 4 (16 ounce) cans (or 8 cups cooked) black beans, drained and rinsed
  • 2 cups vegetable broth*
  • Vegan sour cream (for serving)
  • Green onions (for serving)

Instructions

  1. Heat olive oil in a large sauce pan. Add onion, bell pepper, and garlic and sauté until tender. Stir frequently to keep your garlic from browning.**
  2. Add thyme to the pan and cook until fragrant – about 2 more minutes.
  3. Add all other ingredients (except sour cream and green onions) and bring to a low simmer.
  4. Cover, and cook until tender.
  5. Remove from heat and allow to cool slightly, Then blend until smooth. (I prefer using my immersion blender for this step, but you can also blend smaller batches at a time in your blender)
  6. Dish into bowls and top with optional sour cream and green onions.
  7. Enjoy! 🙂

Notes

* You can use water in place of vegetable broth. Simply adjust salt to taste.
**Garlic becomes very bitter when it is browned or burned. I’ve had to start recipes completely over when this happens!
*** This post contains affiliate links. I only support items I completely trust and have used for myself.

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Find it online: https://seasonedwithsunshine.com/fast-creamy-black-bean-soup/