Spicy Black Bean and Vegetable Soup

This flavorful soup is not only good for you, it’s also easy to make, and very comforting. Whether you enjoy it on a cold winter night or as a satisfying lunch during the warm days of summer, it will fill you up and leave you feeling satisfied for hours. What a great way to get your veggies! A gluten free, vegetarian and vegan recipe.

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Spicy Black Bean and Vegetable Soup

A wonderful soup that's loaded with flavor. This spicy black bean and vegetable soup is naturally gluten free, vegan, and vegetarian, but you can easily add a protein if you prefer. Serve with a piece of crusty bread, or tortilla chips for a delicious lunch or dinner.

Servings

Ingredients

• 1 Tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 1 stalk celery, chopped
• 3 clove garlic, minced
• 1 Tbsp chili powder
• 2 tsp ground cumin
• 1/2 tsp red pepper flakes, or to taste
• 4 cups vegetable stock (1 quart)
• 1 14.5 ounce can stewed tomatoes
• 2 15 ounce cans black beans rinsed & draned
• 1 8.75 ounce can whole kernel corn, drained
• 1 Tbsp freshly squeezed lime juice
• kosher or sea salt, to taste
• freshly ground black pepper, to taste
• avocado, chopped, optional (for garnish)
• chopped fresh cilantro, optional (for garnish)

Servings Ingredients 1 Tbsp olive oil 1 onion, chopped 2 carrots, chopped 1 stalk celery, chopped 3 clove garlic, minced 1 Tbsp chili powder 2 tsp ground cumin 1/2 tsp red pepper flakes, or to taste 4 cups vegetable stock (1 quart) 1 14.5 ounce can stewed tomatoes 2 15 ounce cans black beans rinsed & draned 1 8.75 ounce can whole kernel corn, drained 1 Tbsp freshly squeezed lime juice kosher or sea salt, to taste freshly ground black pepper, to taste avocado, chopped, optional (for garnish) chopped fresh cilantro, optional (for garnish)

Instructions

1. Add 1 Tbsp of olive oil to a large dutch oven and heat over medium heat, just until the oil begins to shimmer. Stir in the chopped onions, carrot, and celery; sprinkle with a little sea salt or kosher salt. Cook about 10 to 15 minutes, or until the vegetables are soft, stirring frequently.
2. Stir in the minced garlic, chili powder, cumin, and red pepper flakes; cook about 30 seconds, just until fragrant. Add the drained beans, stewed tomatoes, and vegetable stock; bring to a simmer over medium-high heat. Cook at a gentle simmer, about 30 minutes, or until the beans are very tender.
3. Add about 4 cups of the soup to a blender jar; puree until smooth. Use a dish towel to hold the cover of the jar in place, allowing a little gap for steam to escape. Be careful, the soup and steam are very hot. Return the pureed soup back to the pot and stir in the corn and lime juice. Simmer 10 to 15 minutes or until the corn is heated through. Add salt and pepper, to taste. Serve; garnish with some chopped avocado and cilantro, if desired.

Recipe Notes

Variations:

Substitute 1 can of Fiesta or Mexican corn for the whole kernel corn.

Add 1/4 to 1/2 green or red pepper, chopped.