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Mainly Vegan's spicy black bean soup

Spicy Black Bean Soup

If you like spicy, you’ll love this soup. Serve it as a delicious side to any Mexican meal, or turn it into a meal by itself.

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Servings
1 - 1/3 cups
Calories Cholesterol Sat Fat Carbs
178 0mg 0.5g 30g
Recipe Footprint (for Recipe's Default # of Servings)
1.0 Water saved (gallons) [animal consumption only]
1.2 Manure (pounds) not deposited into the environment
1.5 Grains / feed (pounds) not consumed by animals
2.7 Methane (gallons) not created by animals
36.0 CO2 (pounds) not released into the atmosphere
.2 Animal lives saved
Recipe Chef Pamela Kurp
Course Soups
Cuisine Mexican
Diet Vegan
Prep Time 20 minutes
Cook Time 25 minutes
Ingredients
  • 1 Tbsp olive oil
  • 1 1/2 C red onion (chopped)
  • 4 oz green chiles (canned diced)
  • 2 garlic cloves (minced)
  • 1 jalapeno pepper (chopped)
  • 1 Tbsp cumin
  • 1 tsp chili powder
  • 30 oz black beans (canned and undrained)
  • 2 C vegetable broth
  • 1/2 C cilantro (fresh) (chopped)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Course Soups
Cuisine Mexican
Diet Vegan
Prep Time 20 minutes
Cook Time 25 minutes
Ingredients
  • 1 Tbsp olive oil
  • 1 1/2 C red onion (chopped)
  • 4 oz green chiles (canned diced)
  • 2 garlic cloves (minced)
  • 1 jalapeno pepper (chopped)
  • 1 Tbsp cumin
  • 1 tsp chili powder
  • 30 oz black beans (canned and undrained)
  • 2 C vegetable broth
  • 1/2 C cilantro (fresh) (chopped)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Servings
1 - 1/3 cups
Calories Cholesterol Sat Fat Carbs
178 0mg 0.5g 30g
Recipe Footprint (for Recipe's Default # of Servings)
1.0 Water saved (gallons) [animal consumption only]
1.2 Manure (pounds) not deposited into the environment
1.5 Grains / feed (pounds) not consumed by animals
2.7 Methane (gallons) not created by animals
36.0 CO2 (pounds) not released into the atmosphere
.2 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. Heat the oil in a large pot; saute the onions, green chilies, garlic, jalapeno, cumin and chili powder for approximately 5 minutes or until the onion is tender.
    Heat the oil in a large pot; saute the onions, green chilies, garlic, jalapeno, cumin and chili powder for approximately 5 minutes or until the onion is tender.
  2. Add the beans (with juice) and broth to the pot; bring the soup to a boil, reduce the heat to medium low, cover and simmer for approximately 15 minutes.
    Add the beans (with juice) and broth to the pot; bring the soup to a boil, reduce the heat to medium low, cover and simmer for approximately 15 minutes.
  3. Puree the soup in a blender with half of the cilantro; return to the pot.
    Puree the soup in a blender with half of the cilantro; return to the pot.
  4. Add the salt and pepper, and mix in the other half of the cilantro.
    Add the salt and pepper, and mix in the other half of the cilantro.
Recipe Notes

Garnish with sour cream and tortilla chips, if desired.

Cover and store for up to one week in the refrigerator, or freeze for up to six months.

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