Since we were vegetarians for over four years, beans are just one of those things that are really hard for me to give up… I have so many vegetarian and vegan recipes up my sleeves, and this Vegan Black Bean Soup is one of them! They have been such a great and cheap option for us on our journey to healthy living. So I’m ok with the fact that the least healthy thing in my diet is honey and some beans…
SO this recipe definitely isn’t Whole30 approved, but would be a great one to use during a Whole30 reintroduction on your “legumes reintroduction day.” Also, if you typically eat 80/20 paleo, this is a wonderful way to make up that 20 🙂
As you all know, and can clearly tell based on my recipes, I absolutely LOVE Mexican food. Soups, fajitas, tacos, enchiladas, and (especially!) simple beans and rice. This is a SUPER simple recipe that is absolutely delicious! And a secret? It tastes really, really similar to Panera’s Black Bean Soup! Yum!Print
- 3 T olive oil
- 1 onion
- 2 stalks celery
- 1 T chili powder
- 1 T cumin
- 1 t sea salt (or to taste)
- 1 t black pepper (or to taste)
- ¼ t dried oregano
- 4 15-oz cans black beans, drained
- 1 can whole tomatoes
- 2 quarts veggie stock (or chicken stock for more flavor)
- Heat olive oil in a large soup pot.
- Once hot, add chopped onion and celery, and cook until onions are translucent, about 8 minutes.
- Add all spices and cook until you can really smell their flavor, 1-2 minutes.
- Add black beans, can of tomatoes, and veggie stock, and heat until warm, about 10 minutes.
- Use an immersion blender to purée until smooth, or desired consistency.
- Serve warm, topped with cilantro, red onion, and avocado slices (optional).