Vegan Spicy Black Bean Soup
This Vegan Spicy Black Bean Soup makes the perfect quick and easy weeknight dinner or simple meal prep recipe for a busy week! Loaded with beans, and veggies – this vegan soup is hearty enough to please even the meatiest of carnivores in your life!
The best vegan spicy black bean soup
It’s the perfect easy meal prep recipe! I love to make a big pot of this on Sunday afternoon and then I know my lunches for the next day or two! This soup will stay fresh in the fridge for up to a week.
It’s filled with beans and veggies but tastes so comforting! Most of the ingredients pantry staples that you’ll likely have on hand or at least be able to easily find at the store.
Ingredients:
- Onions
- celery ribs
- carrot
- olive oil
- green pepper
- fresh red chili
- garlic
- black beans
- vegetable broth
- cilantro
- bay leaves
- fresh lime
- red wine vinegar
- olive oil
About this recipe
This is a traditional Costa Rican black bean soup recipe.Black beans are one of the cornerstones of Costa Rican cooking, and there is a myriad of delicious recipes featuring the ingredient. Most Costa Rican homes have a pressure cooker, in which black beans are often prepared fresh in the morning so they’ll be ready for lunch or dinner.
Everyone knows that freshly cooked black beans smell so absolutely delicious that it’s hard to wait to eat them until mealtime. Black beans were made into a meal, then, by adding a hard-boiled egg. Apart from being a staple in most Costa Rican home cooking, you can also find sopa de frijol on most restaurant menus.
How to cook this recipe
- Peel and finely chop the onions, carrot, and garlic, then trim and finely slice the celery. Deseed and finely chop the peppers and chilies.
- Drizzle a lug of olive oil in a large saucepan and place over medium-low heat. Add two-thirds of the chopped onion, garlic, celery, carrots, and peppers to the pan.
- Add half of the chili and gently sauté the veggies for 15 minutes, or until softened but not colored.
- Tip in both tins of black beans with their liquid, followed by the bay leaves, red wine vinegar, and 5 cups of vegetable broth. Turn up the heat and bring it to a boil.
- Season, reduce the heat to low, and simmer, uncovered, for 30 minutes, or until thickened and creamy. If it reduces too much, adds a splash more water.
- When you’re ready to serve the soup, warm your tortillas, Serve with avocado, corn, and cilantro. Enjoy!!
Perfect to Make in advance
It’s easy to make and the leftovers taste even better the next day. So, you could certainly make the soup a day in advance. You can also make double this recipe and freeze it in batches for later, then you have a delicious homemade creamy pumpkin soup when you’re in the need.
Please enjoy this recipe! If you tried it let me know. I love seeing your creations and remakes, so be sure to tag me on Instagram.
If you like this recipe, you may also like:
Vegan Spicy Black Bean Soup
Materials
- 2 tbsp olive oil
- 2 medium size yellow onions
- 3 celery ribs finely chopped
- 1 large carrot
- 1 green bell pepper
- 2 fresh red chili
- 6 cloves garlic
- 1 tbsp red wine vinegar
- 4 cans black beans
- 5 cups vegetable broth
- ¼ cup fresh cilantro chopped
- 2 tbsp fresh lime
- 2 fresh bay leaves
- salt and pepper to taste
For serving
- corn tortillas
- avocado
- corn
- cilantro
Instructions
- Peel and finely chop the onions, carrot, and garlic, then trim and finely slice the celery. Deseed and finely chop the peppers and chilies.
- Drizzle a lug of olive oil in a large saucepan and place over medium-low heat. Add two-thirds of the chopped onion, garlic, celery, carrots, and peppers to the pan.
- Add half of the chili and gently sauté the veggies for 15 minutes, or until softened but not colored.
- Tip in both tins of black beans with their liquid, followed by the bay leaves, red wine vinegar, and 5 cups of vegetable broth. Turn up the heat and bring it to a boil.
- Season, reduce the heat to low, and simmer, uncovered, for 30 minutes, or until thickened and creamy. If it reduces too much, adds a splash more water.
- When you’re ready to serve the soup, warm your tortillas, Serve with avocado, corn, and cilantro. Enjoy!!
If you have Pinterest, you can find me here, and feel free to pin this recipe.
Hello everyone! My name is Luna. I started Vegan Artistry to show you how tasty and creative vegan food can be. I hope I can inspire you, and if you try any of my recipes I would love to hear your feedback! Our journey is just beginning, and I hope you will stay with me along the way!
Vegan Artistry
Hello everyone! My name is Luna. I started Vegan Artistry to show you how tasty and creative vegan food can be. I hope I can inspire you, and if you try any of my recipes I would love to hear your feedback! Our journey is just beginning, and I hope you will stay with me along the way!
