Vegan Black Bean Soup
This Vegan Black Bean Soup recipe is full of rich delicious flavor while being easy to make and budget friendly. It is sure to go into your meal rotation.
Servings: 4 people
Calories: 430kcal
Ingredients
- 2 tablespoons olive oil
- 2 large sweet potatoes rinsed, peeled, and diced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 45 ounces canned black beans drained and rinsed (1 cup set aside)
- 2 tablespoons cumin
- 2 teaspoons coriander
- 4 cups vegetable stock
- 1 - 2 tablespoons hot sauce (such as Franks)
Instructions
- In a large dutch oven (or heavy bottomed pot) over medium heat, add the olive oil. Add in the sweet potatoes and season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook for about 10 minutes, or until the potatoes are soft, stirring occassionaly.
- Take the 1 cup reserved black beans and in a bowl mash them with the back of a fork. If need be, you can add a little of the vegetable stock to this to make it easier to mash.
- Add the black beans, cumin, coriander, vegetable stock, and the hot sauce to the pot. Then stir in the vegetable stock.
- Bring the soup to a boil and then reduce it to a simmer. You should still be able to see grape sized bubbles. Simmer for 10 minutes. Taste the soup and add more salt, pepper, or hot sauce as desired. Serve and enjoy.
Nutrition
Serving: 2cups | Calories: 430kcal | Carbohydrates: 68g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1680mg | Potassium: 1238mg | Fiber: 14g | Sugar: 8g