Spicy Black Bean Soup
 
Prep time
Cook time
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This vegan black bean soup recipe is a great choice for a winter weeknight. Thick, creamy, and nourishing, it'll warm you up in no time.
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • Extra-virgin olive oil
  • 2 small shallots, chopped
  • 3 garlic cloves, roughly chopped
  • ½-1 jalapeño, de-seeded and chopped
  • 4 teaspoons chili powder
  • 3 cups black beans, cooked, drained (reserve a few for garnish)
  • 4 cups low sodium vegetable stock
  • up to ½ cup water, if necessary for blending consistency
  • Sea salt and fresh black pepper
  • Squeeze of lime
  • Optional: a few pinches of cayenne and/or smoked paprika
  • Serve with (all optional): diced red onion, jalapeño slices, avocado, cilantro, tortillas, sun cheese, salsa, or dried chile salsa
Sun cheese topping: (optional)
  • 1¼ cup hulled sunflower seeds, soaked at least 4 hours
  • 1 garlic clove
  • 2 tablespoons umeboshi vinegar*
  • 2 tablespoons lemon juice
  • 1 cup water (more as needed)
Instructions
  1. Heat a splash of oil in a medium-large pot over medium heat. Add the shallots, garlic, jalapeño, and a few pinches of salt, and cook until softened, about 5 minutes.
  2. Add the chili powder, stir, then add the black beans and stock. Simmer on low heat for 20 or so minutes.
  3. Blend the soup, adding water or more stock if it's too thick.
  4. Add a good squeeze of lime, blend again, then taste. Add more salt & spices to your liking. Keep it smooth, or add a few more black beans for texture. Serve with the suggested fixings, or whatever you like!
  5. For the sun cheese: Blend all ingredients together. Add more water if necessary to thin. Taste and adjust. Serve on the side, and store the remainder in the fridge.
Notes
*You can sub white wine vinegar (+ a few good pinches of salt), for the umeboshi vinegar - however the ume vinegar brings a nice “umami” flavor that other vinegars don’t. (Find it at whole foods in the asian section or buy it online).

Look for sunflower seeds in the bulk bins that are already hulled. If you can only find skin-on seeds, don't worry about peeling them (it's tedious). It’s creamier with hulled seeds, but will taste fine nonetheless.
Recipe by Love and Lemons at https://www.loveandlemons.com/spicy-black-bean-soup/