Vegan Spicy Black Bean Soup

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Today is Easter and today I am not posting about cute bunny desserts or baskets stuffed with chocolate eggs. Instead, I offer you a lighter, yet still hearty, Vegan Spicy Black Bean Soup recipe–the perfect way to recharge after over-indulging.

Being a college student with an ill-equipped kitchen (I’m looking at you, mixing bowl that’s actually a Tupperware container), I took the liberty to make some shortcuts. For instance, the original recipe called for pureeing the soup, which I avoided by using one can of black beans and one can of vegetarian refried beans. To easily boost flavor, I used vegetable broth instead of water. Ultimately taste was not sacrificed and this soup now goes on my roster of favorite soups.

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Vegan Spicy Black Bean Soup

Adapted from Eating Well

Makes approximately 5 cups

1 tbs olive oil

1 white onion, chopped

1 tbs Mexican chili powder

1 tsp ground cumin

1 15oz. can black beans, drained and rinsed

1 15oz. can vegetarian refried beans

3 cups vegetable broth

1/2 cup prepared salsa [I used Newman’s Own, Medium heat]

1/4 tsp salt

1 tbs lime juice

Cilantro, chopped

Heat olive oil in large stockpot over medium heat. Add onions and stir for 2-3 minutes, just until softened. Stir in chili powder and cumin, mix for 1 more minute. Add vegetable broth, beans, salsa and salt. Bring to a boil, then let simmer for 10 minutes. Remove from heat and add lime juice. Serve with chopped cilantro as a garnish.

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2 thoughts on “Vegan Spicy Black Bean Soup

    • Em's Bytes says:

      I assume it would, particularly because there is no dairy or seafood (they don’t freeze well). I kept my batch in the fridge for 3 days…and it disappeared. So delicious

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