Name: Vegan Black Bean Soup
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 1 lb. dry black beans -; 1 tsp. baking soda -; 3 tbsp. extra-virgin olive oil, divided -; 1 serrano pepper, seeded and finely diced -; 2 poblano peppers, seeded and finely diced -; 1 large red onion, finely diced, divided -; 6 cloves garlic, minced -; 1 1/2 tsp. kosher salt -; 1 tsp. Freshly ground black pepper -; 1/2 tsp. ground white pepper -; 2 tsp. dried shiitake powder (optional) -; 2 tsp. cumin seeds -; 1 tsp. ground coriander -; 1 tsp. smoked paprika -; 1/2 tsp. ground cayenne -; 3 tbsp. tomato paste -; 2 chipotle in adobo, minced -; 1 1/2 tbsp. granulated sugar -; 1 (14-oz.) can diced tomatoes -; 5 c. water or low-sodium vegetable broth, plus more as needed -; Crushed tortilla chips -; Diced red onion -; Sliced avocado -; Sliced radishes -; Sliced pickled jalapeños -; Cilantro leaves -; Lime wedges -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Black Bean Soup

1. 1 lb. dry black beans -

2. 1 tsp. baking soda -

3. 3 tbsp. extra-virgin olive oil, divided -

4. 1 serrano pepper, seeded and finely diced -

5. 2 poblano peppers, seeded and finely diced -

6. 1 large red onion, finely diced, divided -

7. 6 cloves garlic, minced -

8. 1 1/2 tsp. kosher salt -

9. 1 tsp. Freshly ground black pepper -

10. 1/2 tsp. ground white pepper -

11. 2 tsp. dried shiitake powder (optional) -

12. 2 tsp. cumin seeds -

13. 1 tsp. ground coriander -

14. 1 tsp. smoked paprika -

15. 1/2 tsp. ground cayenne -

16. 3 tbsp. tomato paste -

17. 2 chipotle in adobo, minced -

18. 1 1/2 tbsp. granulated sugar -

19. 1 (14-oz.) can diced tomatoes -

20. 5 c. water or low-sodium vegetable broth, plus more as needed -

21. Crushed tortilla chips -

22. Diced red onion -

23. Sliced avocado -

24. Sliced radishes -

25. Sliced pickled jalapeños -

26. Cilantro leaves -

27. Lime wedges -

How to cook deliciously - Vegan Black Bean Soup

1. Stage

In a large bowl, combine beans and baking soda and add water to cover by at least 4". Cover and let soak for at least 6 hours and up to overnight. Once fully hydrated, rinse beans and drain completely.

2. Stage

In a large pot over medium-high heat, heat 2 tablespoons oil. Add peppers and let cook until slightly charred, stirring occasionally, about 6 minutes. Reserve ¼ cup onion for topping, then add remaining onion, garlic, and salt and cook, stirring occasionally, until onions begin to turn golden, about 6 minutes.

3. Stage

Push vegetables to the edge and make an empty well in the middle of the pan. Add remaining 1 tablespoon oil in the well, then add pepper, mushroom powder, cumin, coriander, and paprika, and stir spices until fragrant, about 1 minute. Add in tomato paste and stir until slightly deepened in color, 1 minute. Stir in chipotle, sugar, and diced tomatoes until well combined.

4. Stage

Add drained, soaked black beans and water, then bring to a simmer. Reduce heat to medium-low, partially cover pot with a lid, and let simmer until beans are tender and creamy, about 40 minutes.

5. Stage

To concentrate broth, remove lid and continue cooking until liquid has reduced to desired consistency, about 10 minutes more. Optionally, for a creamy soup: Use an immersion blender or transfer slightly cooled soup to a high-speed blender and blend until smooth, gradually adding more water or broth if looser consistency is desired.

6. Stage

Serve soup topped with tortilla chips, red onion, avocado, radish, pickled jalapeño, cilantro, and a squeeze of lime juice, if desired.