Easy Vegan Black Bean Soup
I’ve officially been plant-based for the past three months now and honestly, I haven’t felt better. It’s completely shifted the way I feel, think, move and tbh, has helped my digestion/bloating immensely. If you’ve ever thought about incorporating more plant-based meals into your lifestyle - now is the perfect time to do so. Why? For your health, wallet and just to try something new.
I love finding inspiration from places I’ve been or turning my favorite meat foods into a healthy, plant-based one with whole, real ingredients. I made this black bean soup last night that I’ve been meaning to recreate from our visit to Bali Buda in Ubud. It’s not the most beautiful looking but it’s so good and packed with (plant) protein. This is a great recipe to make ahead of time and uses minimal ingredients that most of us already have on hand. I’m using this #socialdistancing time to make all the things I always said I would.
In all my recipes I don’t always do exact measurements. Just do what feels right and to taste but here are some guidelines! :)
1 yellow onion chopped
4 cloves garlic minced
2 carrots chopped
3 stalks celery chopped
2 cans black beans
1/2 bag of frozen sweet corn
5 cups vegetable broth
1 cup water
1 can tomato sauce
2 TBSP Cumin
2 TBSP Chili Pepper
Salt + Pepper
For Garnish (all optional:)
Vegan sour cream (I use Kite Hill)
Toasted Sourdough or Tortilla Chips
Heat avocado oil in a large pot. Saute onion, garlic, carrots and celery for about 5 minutes
Add in 4 cups vegetable broth, tomatoes, water, cumin, chili pepper, salt and pepper to taste, beans and corn. Bring to a boil then simmer for about 10 minutes
**Optional** Take half of the mixture and blend into a vitamix or food processor until smooth
Place the mixture back into the soup pot, mix in and let cook for another 5-10 minutes
Serve immediately and garnish!