Do you ever get a cooking itch you just have to scratch? Like you get something in your head and you just can’t crush the desire to make it until it happens? That’s what happened to me a few weeks ago upon realizing I had never cooked with dried beans (seriously, WTF).

So one recent Saturday, I was digging through the clearance food items at Target (shocking, I know) and happened upon a 1 pound bag of organic black beans for $1.42. And I took it as fate.

Cue the urge to make black bean soup. Spicy, hearty, black bean soup. Yum.

This recipe is sort of inspired by Panera Black Bean Soup. But I gotta say it – this might be a little better (sorry/still love you Panera).

This was my first time using dried beans for anything, and I must say, I totally understand why people prefer using dried beans over canned. The beans turned out al dente and were less mushy than canned beans.

Yes, it took longer, but if you have the time (and you really don’t have to babysit the soup), I’d say it’s worth it!

I made this soup super spicy, but you don’t have to. The recipe includes ranges of spices to use and you can base how much you use on your taste preferences. Personally, I like it HOT HOT HOT so that’s just how I made it.

This soup is excellent with some cubed avocado and cilantro on top. You could also top it with shredded cheese or vegan cheese, and tortilla chips. Up to you!

Spicy Vegan Black Bean Soup

Prep Time: 30 minutes

Cook Time: 1-3 hours, depending on if you use dried or canned beans

Servings: 3-4

Ingredients – Soup:

1 cup dried black beans or 2 cans black beans

1 small onion, diced

1 red bell pepper

1 poblano pepper

2 tablespoons olive oil

2 tablespoons liquid aminos or soy sauce (optional)

2 tablespoons nutritional yeast (optional)

1-2 tsp cumin

1 tsp oregano

1/2 – 1 1/2 tsp cayenne

1-2 tsp turmeric (adjust all species to preference)

Salt & pepper to taste

Juice of 1 lime

Cilantro & avocado for topping, plus any additional desired toppings (suggestion: vegan cheese, crushed tortilla chips)

Method:

If using dried beans, soak for one hour in 4 cups water. Boil for 10 minutes and allow to simmer for additional hour. Place poblano pepper in foil and broil in 500 degree oven until charred. Meanwhile, dice onion and bell pepper. Mince garlic. Heat oil and onion and garlic on stove and cook on low heat until onions are translucent. Add spices and continue to cook. Add bell peppers and cook until peppers are soft. Remove charred pepper from oven. Peel off skin. Remove seeds. Dice. Add to other peppers. If using canned beans, rinse and drain. Add to large pot with 3 cups water or veggie broth. Add nutritional yeast, aminos/soy sauce and onions/peppers to beans and allow to simmer on low heat for one hour. Add juice of one lime. Top with cilantro and avocado and serve.

PS: You Can watch me make this on YouTube!

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