Spicy Vegan Black Bean Soup - Guide Recipe
I know many of you will ask if this can be made in a crock pot/slow cooker and I don’t see why not? I thought about making it in the crock pot but I also think that would be a better option if you are using dry beans. I opted for canned beans and wanted this to take less than an hour.
Whatever makes it easier for you! I should also mention this soup makes a large amount and you will definitely have plenty of leftovers. If you don’t think you can eat it all within the week then freeze it for another cold , wintry night!
INGREDIENTS
3/4 cup water (or 2 tablespoons olive oil; if not oil-free)
1 red onion , chopped
1 clove garlic , minced
1/3-1/2 jalapeño , finely chopped , to taste (optional)
2 medium-sized carrots , chopped
1 red bell pepper , chopped (or any color)
4 teaspoons ground cumin
2 teaspoons chili powder
1/4 teaspoon red pepper flakes , to taste (optional)
1 15 oz. can organic sweet corn , drained and rinsed
3 15 oz. cans organic black beans , drained and rinsed
4 cups low-sodium vegetable broth
1/2 lime , juiced
1/4 cup cilantro
sea salt & pepper , to taste
INSTRUCTIONS
Heat the water (or oil , if preferred) in a soup pot or large dutch oven over medium heat. Stir in the onions and garlic , with a pinch of sea salt and pepper. Cook , stirring occasionally , until the onions are translucent.
Stir in the jalapeño , carrot , red bell pepper , cumin , chili powder and red pepper flakes. Cook until vegetable are soft , about 7-9 minutes.
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