Hearty Black Bean Soup
A healthy and delicious black bean soup that is dairy-free, gluten-free, nut-free, high in protein, and very filling.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 medium carrots scrubbed and diced
- 2 ribs celery chopped
- 4 cloves garlic chopped
- 2 medium potatoes scrubbed and diced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried sage
- 3 tablespoons tomato puree
- 3 14 oz tins black beans drained
- 4.5 cups vegan stock 4-5 cups
- 2 bay leaves
- 3 tablespoons nutritional yeast optional
- Salt and pepper to taste
Instructions
Preparation Steps
- Heat the oil in a large saucepan on medium heat. Add the onion, carrot, and celery and soften for 6-8 minutes, stirring now and then. Season with salt and pepper.
- Once the veg has started to soften, stir in the garlic and potatoes and cook for another 2-3 minutes.
- Add the cumin, coriander, smoked paprika, sage, and tomato puree. Stir everything well and cook for another minute.
- Add the drained black beans, vegan stock, bay leaves, and nutritional yeast. Mix well, bring to a gentle simmer, then reduce the heat and cook on a low heat for around 15 minutes or until the potatoes have softened.
- Once the potatoes are soft, turn off the heat and remove the bay leaves.
- Blitz using a hand blender or transfer to a larger blender, working in batches if necessary. For a chunkier texture, simply mash the soup with a potato masher. Adjust the seasoning and serve.
Notes
Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.