Convenient and easy to make black bean soup made with simple ingredients in one pot! A customizable and incredibly filling 30 minute meal or side dish.
- 1 soup oil (or under water)< /li >
- 1 cup diced white or yellow onion
- 3 cloves span> garlic (chopped)< /li>
- 1/4 tsp any sea salt + black pepper < /span> (more to taste // depends on broth saltiness)
< li class="wprm-recipe-ingredient" style="list-style-type: disk;">2 < span class="wprm-recipe -ingredient-unit">15 ouncescanned black beans* (slightly drained)
- 2 cups Vegetable Stock< /span> (or store bought)
- 2 TL< /span> ground cumin (for smokiness)
- 1 ½ span> tsp Chili powder
- 1/4 TL ground coriander
- 1-2 Chipotle Peppers in Adobo Sauce (optional // for heat)
- 3 tablespoon chopped vegan dark chocolate < span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded"> (for depth of flavor // we like Theo Dark Chocolate Sea Salt // or less -marinated with 1 tbsp cocoa powder)
- Heat a large saucepan over medium-high heat. Once hot, add oil (or water), onion, and garlic. Season with a pinch of salt and pepper and sauté for 4-5 minutes.
- Black beans, vegetable broth, cumin, chili powder, coriander, chipotle peppers (optional – start with the lowest amount and increase//adjust to preferred heat level), dark chocolate, and remaining salt and pepper (a few healthy pinches of each).
- Bring back to a simmer over medium-high heat, then reduce heat to low and cook uncovered for about 15-20 minutes (the longer it simmers, the more flavors users develop).
< /li>< li id="wprm-recipe-39326-step-0-3" class="wprm-recipe-instruction" style="list-style-type : decimal;">Sample and adjust flavors as needed, add chipotle peppers for spice, chocolate for depth of flavor, cumin or chilli powder for Add smoke or more salt and pepper to taste.
- Enjoy Enjoy it as is or pair it with cooked grains like rice or quinoa. Topping options include fresh lime, avocado or guacamole, cilantro, onion, hot sauce and/or salsa!
- < span style="display: block;">Store soup tightly covered in the refrigerator for up to 5-7 days. Can be stored in the freezer for 1 month (often longer).