Vegan Black Bean Soup Recipes

Cuban Black Bean Soup THE SIMPLE VEGANISTA

WebSep 10, 2012 · Add ingredients to the pot. Add the beans, carrots, celery, onion, garlic, red bell pepper, cumin, smoked paprika, salt & pepper, …

Rating: 5/5(21)
1. The night before, rinse beans in colander with cold running water. Pick through and remove any broken or shriveled beans. Place beans in large pot with 5 or 6 cups water and cover to soak overnight.
2. Next day, drain beans and rinse again. Place beans back in pot, add water, bring to a boil and simmer covered for 1 hour, drain and rinse.
3. Juice the orange and set the juice aside. Reserve the orange halves for the soup.
4. To the pot of freshly cooked beans, add the bay leaves, garlic, cumin, paprika, onion, celery, carrots, bell pepper, water/broth, orange halves, salt and pepper, reserving the orange juice for later. Bring to a boil, reduce heat, cover, and simmer for 40 minutes to one hour, or until beans and vegetables are tender, stirring occasionally. Add extra water as necessary (I used another 1 cup of water).

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Vegan Black Bean Soup (30 Minute Meal!) ~ Veggie …

WebDec 2, 2020 · Add the black beans, tomatoes and vegetable broth. (Start with 3 cups of broth, you can add more later if you like a thinner soup). …

1. In a soup pot over medium heat, sauté the onion and garlic in 1/4 cup water until soft and translucent, about 5 to 6 minutes.
2. Add the red bell pepper and sauté 2 to 3 minutes until starting to soften.
3. Add the cumin, oregano, smoked paprika and salt and sauté another minute or two until the spices are fragrant.
4. Add the black beans, tomatoes and vegetable broth. (Start with 3 cups of broth, you can add more later if you like a thinner soup). Increase heat to high to bring to a boil, then reduce heat to medium-low and simmer 15 to 20 minutes.

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Best Vegan Black Bean Soup Recipe Running on Real Food

WebJan 15, 2024 · Step 3. Add the broth, tomato sauce and black beans and bring to a simmer. Simmer lightly until the carrots are tender, …

1. Add the onion, carrot, bell pepper, celery, jalapeno and garlic to a large soup pot with 2 tbsp of vegetable broth and saute over medium heat for 6-7 minutes until fragrant and softened.
2. Stir in the cumin, dried oregano and chili powder and cook for 2-3 more minutes. If the pan is starting to dry out, add another splash of broth to loosen any bits from the bottom of the pan.
3. Add the broth, tomato sauce and black beans and bring the soup to a light simmer. Simmer lightly, uncovered, until the carrots are tender, about 15 minutes.
4. Carefully scoop half of the soup into a blender and blend until smooth. Be sure to allow steam to escape from the blender when blending. Alternatively, use an immersion blender and pulse the soup 5-6 times right in the pot to create texture. If you used a blender, pour the blended portion back into the pot with the remaining soup.

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