Black bean soup
A thick black bean, carrot and celery soup with cumin, lime and some of the beans blended for body.
Approximate total time: 30 min6 servingsMexican-inspiredMeal base: Black beans
100% plant-based
Choose vegan versions of the stock, pasta, sauces and other packaged products listed in the recipe.
Ingredients
For 6 servings.
1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.
- 1 tbsp olive oil
- 1 large onion
- 6 garlic cloves
- 1 medium carrot
- 3 celery stalks
- 4 400 g tins black beans, drained and rinsed
- 960 ml vegan vegetable stock
- 1 tbsp ground cumin
- 2 tbsp lime juice
- 1 tsp vegan hot sauce, optional
- Salt to taste
- Coriander and avocado to serve
Step-by-step method
- Chop onion and garlic; cut carrot and celery into small dice.
- Soften onion in oil for about 3 minutes. Add garlic for another minute.
- Add carrot and celery, stir for 1 minute, then add beans, stock and cumin.
- Bring to a boil and simmer for 15–20 minutes until the vegetables are tender.
- Partially blend with a stick blender, leaving plenty of whole beans. Add hot water if you prefer a thinner soup.
- Off the heat, add lime and optional hot sauce. Taste before salting and serve with coriander and avocado.
✦ Kitchen tip
Timing assumes already-cooked tinned beans. If using dried beans, cook them fully before starting this recipe.
A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.
Recipe references
Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.