Vegan Black Bean Soup

Recipe View Gather all ingredients and have them prepped and ready to go. (5 minutes)

Recipe View Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced onion, carrots, and celery and sauté for about 5 minutes, until the onion becomes translucent and the vegetables start to soften. Add the minced garlic, chili powder, cumin, and black pepper. Cook for another minute, stirring constantly, until fragrant. (6 minutes)

Recipe View Stir in the vegetable broth, 2 cans of undrained black beans, and the drained corn. Bring the mixture to a boil, then reduce the heat to low. (8 minutes)

Recipe View While the soup is heating, process the remaining 2 cans of undrained black beans and the can of crushed tomatoes in a food processor or blender until completely smooth. This will give the soup a creamy texture. (5 minutes)

Recipe View Stir the blended black bean and tomato mixture into the simmering soup. Mix well to combine. Reduce heat to medium-low, cover, and simmer gently for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld. (15-30 minutes)

Recipe View Serve hot, garnished with your favorite toppings such as a dollop of vegan sour cream, a sprinkle of chopped cilantro, a squeeze of lime juice, or a drizzle of hot sauce.