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.
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
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.