Creamy Vegan Black Bean Soup
This Creamy Vegan Black Bean Soup has all the makings of a perfect and delicious dinner! Plus it's totally vegan and a meal you can feel great about serving to your family!
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper diced
- 1 medium white onion diced
- 1/2 a jalapeno diced ribs and seeds removed
- 2 garlic cloves minced
- 1 tablespoons chipotle pepper in adobo sauce see tip in the post
- 1 teaspoons salt
- 1/4 teaspoons black pepper
- 3 15 ounces cans of black beans drained and rinsed
- 14.5 ounces diced tomatoes with cilantro and lime juice undrained
- 1 cup vegetable stock
- 1 cup unsweetened almond milk or soy milk
- dairy-free yogurt or sour cream and fresh cilantro to garnish optional
Instructions
- Preheat a large stock pot over medium heat. Add the oil. Then add the bell pepper, onion, jalapeno, garlic, and chipotle in adobo. Saute until the vegetables are soft and onions are translucent, season with salt and pepper.
- Add the black beans to the pot and stir to combine. Add the diced tomatoes and vegetable stock. Bring to a boil and then reduce to a simmer. Continue simmering for 10 minutes.
- Remove two cups of the soup from the pot. Using an immersion blender or by carefully transferring the soup to a blender or food processor, puree the soup. Return the two cups back to the pot.
- Stir in the almond milk and then remove from the heat. Garnish with dairy free yogurt or sour cream and freshly chopped cilantro.