Vegan Black Bean Red Pepper Soup
This vegan black bean red pepper soup is protein-packed, comforting, and super flavorful. Its heartiness dances on the border between soup and stew while its toppings nudge it into chili territory. I'm still calling it soup, but feel free to identify it as you wish.
Servings: 4 people
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 (12-ounce) jar roasted red peppers, drained and chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon sea salt, plus more to taste
- ⅛ teaspoon cayenne pepper or to taste
- 4 (15-ounce) cans black beans, drained and rinsed
- 4 cups vegetable stock or broth
- ½ cup stemmed cilantro leaves, chopped, plus more for topping
- 1 to 2 tablespoons fresh lime juice, to taste
- Optional toppings: Scallions, avocado, cilantro, crushed tortilla chips, quartered cherry tomatoes
Instructions
- Heat the oil in a large stockpot over medium heat. Add the onion and red peppers and sauté for 5 minutes, or until the onion begins to soften.
- Next, add the garlic, cumin, paprika, salt, and cayenne. Decrease the heat to medium-low and sauté for 2 minutes, or until the spices are wafting a rich, toasted scent, stirring frequently.
- Stir in the black beans and vegetable broth. Increase the heat to medium-high and bring to a rolling boil. Reduce the heat to medium-low or as needed to maintain a steady gentle simmer until the beans are very tender, about 20 to 25 minutes.
- Turn off the heat and transfer about 3 cups to a high-speed blender. Securely fasten the blender lid and place your hand and a kitchen towel on top to ensure the top stays in place. Carefully blend until smooth.
- Return the blended soup to the pot and stir to incorporate. Stir in the cilantro and lime juice. Taste and season with more sea salt to taste (I usually add another 1 teaspoon—you may need to add even more if you used low-sodium stock/broth).
- Ladle into bowls, top as desired, and serve.
- Leftovers will keep for up to 5 days in the refrigerator and up to 1 month in the freezer.
Notes
*Inspired by Cookie + Kate's Spicy Black Bean Soup recipe.