30 minutes is all you need to make this simple, creamy and delicious Black Bean Soup. Naturally vegan and gluten free.
Ingredients
1 tablespoon olive oil
1 large onion, diced
6 cloves garlic, minced
1 medium carrot, peeled and diced
3 celery ribs, chopped small
4 (15-ounce) cans black beans, drained and rinsed
4 cups vegetable broth
1 tablespoon ground cumin
2 tablespoons fresh lime juice
1 teaspoon hot sauce, or more to taste
1/2 teaspoon salt, or more to taste
Optional toppings
Cashew Sour Cream
fresh chopped cilantro
diced avocado
sliced jalapenos
diced tomatoes
tortilla chips
hot sauce
Instructions
Heat the oil in a large soup pot over medium heat, then add the onion and saute for about 3 minutes until translucent. Add the garlic and saute 1 more minute.
Add the diced carrot and celery, and saute for 1 minute, stirring. Pour in the beans, vegetable broth and cumin. Bring to a boil, then lower heat to a simmer and cook for 15 minutes.
