Spicy Vegan Black Bean Soup

Warm and comforting, full of rich, hearty flavors, with just a little bit of heat, this soup is the perfect way to end a crazy busy day.

Total Time: 50 Minutes (Prep - 15 Minutes / Cook - 35 Minutes)

Servings: 6

Ingredients

• 3/4 cup water (or 2 tablespoons olive oil)

• 1 red onion, chopped

• 1 clove garlic, minced

• 1/3 to 1/2 jalapeno, finely chopped to taste (optional)

• 2 medium-sized carrots, chopped

• 1 red bell pepper, chopped (or any color)

• 4 teaspoons ground cumin

• 2 teaspoons chili powder

• 1/4 teaspoon red pepper flakes, to taste (optional)

• 1 (15 oz) can organic sweet corn, drained and rinsed

• 3 (15 oz) can organic black beans, drained and rinsed

• 4 cups low-sodium vegetable broth

• 1/2 lime, juiced

• 1/4 cup cilantro

• Sea salt & pepper, to taste

Instructions

1. Heat the water (or oil if preferred) in a soup pot or large dutch oven over medium heat. Stir in the onions and garlic, with a pinch of salt and pepper. Cook, stirring occasionally, until the onions are translucent.

2. Stir in the jalapeno, carrot, bell pepper, cumin, chili powder and red pepper flakes. Cook until vegetables are soft, about 7-9 minutes.

3. Pour in the beans, corn and broth. Bring to a slow boil over medium-high heat, then reduce to a gentle simmer. Cook until te beans are soft and the broth has lots of flavor, about 20 minutes. Turn off heat.

4. Using a hand immersion blender, blend about half of the soup, still leaving whole beans in tact. Blend more for a smoother texture or less for a chunkier texture, depending on preference.

5. Stir in lime juice and cilantro and taste test to see if it needs more salt and pepper. Adjust accordingly.

6. Serve with your favorite toppings.

Tips

* Feel free to add whatever toppings you desire to the soup, like avocado, crushed tortilla chips, jalapeno, cilantro, cheese, etc.