vegan food blog

Chunky Vegan Black Bean Mexican Style Soup

Chunky Vegan Black Bean Mexican Style Soup

Ingredients

  • 1 red or green bell pepper
  • 1 carrot and red onion
  • 3 cloves garlic, minced
  • 1 lemon, squeezed
  • 1 can of black beans
  • 2 tablespoons of chopped jalapenos
  • 1 can of diced tomatoes
  • 1 cup of frozen corn
  • 1/2 cup chopped coriander, some more for garnish
  • 2 avos
  • 4 cups of low sodium vegetable broth
  • 1 tablespoon of cumin and origanum
  • 1/2 tablespoon of smoked chilli flakes and ground coriander
  • pinch of cinnamon
  • 1 teaspoon of hot sauce
  • Garlic croutons

Method

  1. Chop up your carrots and pepper into cubes
  2. Finely dice your red onion
  3. Chop up a bunch of coriander, as much as your heart desires
  4. Heat up a pot medium-low heat and add add onion, saute until onions are translucent
  5. Add your garlic and cook until fragrant
  6. Then add your carrot and chopped pepper, crack some salt and cook until soft, stir occasionally
  7. Then add your cumin, smoked chilli flakes, ground coriander and origanum
  8. Add your chopped jalapenos, hot sauce, diced tomatoes, corn, coriander and broth
  9. Bring to a boil and reduce to a boil for 20 minutes, add your black beans when there are 5 minutes remaining
  10. For serving, add your lemon over the dish and garnish with avocado and chopped coriander
  11. For additional topping you can add some delicious garlic croutons

Serves 4 



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