Login to Your Account

Username or Email Address

Password

Remember Me

Lost your password?

Registration is currently disabled

OR

Continue with Facebook

Personal Details

0

Cart

Home
About
- About Chef-Julia
- Praise
Services
Retreats
Live On Line Classes
Recipes
Blog
Contact
Shop
Cart
My Account
0

Cart

Plant Based Spicy Black Bean Soup (no oil)

Plant Based Spicy Black Bean Soup (no oil)

Embed recipe to your website, blog, or article

Plant Based Spicy Black Bean Soup (no oil)

Plant Based Spicy Black Bean Soup (no oil)

2 steps

Powered by: Chef Julia Plant-Based Chef

<div style="padding: 25px 40px; border: 1px solid #e5e3eb; border-radius: 5px;padding-bottom: 40px;"><div style="display: inline-block; margin: 0 10px 10px 0"><a href="https://www.chef-julia.com/recipe/plant-based-spicy-black-bean-soup-no-oil/" title="Plant Based Spicy Black Bean Soup (no oil)"><div class="featured-icon"></div></a></div><div><div class="blog_custom_listings"><div class="row"><div class="col-md-3"><a href="https://www.chef-julia.com/recipe/plant-based-spicy-black-bean-soup-no-oil/" class="relative"><img style="border-radius:10px;max-width: 100%;"src="https://www.chef-julia.com/wp-content/uploads/2021/08/plant-based-spicy-black-bean-soup-no-oil-150x150.jpg" class="img-responsive" alt="Plant Based Spicy Black Bean Soup (no oil)" /></a></div><div class="col-md-9 text-left"><h4 style="margin-top: 0px;"class="post-name-listings"><a style="font-size: 20px;"href="https://www.chef-julia.com/recipe/plant-based-spicy-black-bean-soup-no-oil/">Plant Based Spicy Black Bean Soup (no oil)</a></h4><div class="foodhub-meta"><div class="listing-duration" style="padding: 5px 15px;line-height:15px;border-radius: 30px;background: #FFC42B;color: #fff!important;display: inline-block;"><a href="https://www.chef-julia.com/cooking-time/1-hr-5-mins/" rel="tag">1 hr 5 mins</a></div><div class="listing-steps" style="padding: 5px 15px;line-height:15px;border-radius: 30px;background: #FFC42B;color: #fff;display: inline-block;">2 steps</div></div><span style="float:left;color: #606060;font-size: 16px;margin-top: 5px;">Powered by: <a href="https://www.chef-julia.com" title="Chef Julia Plant-Based Chef" style="color: #528f2d; font-weight: bold;font-size: 16px;">Chef Julia Plant-Based Chef</a></span></div></div><div class="clearfix"></div></div></div></div>

Add to Favorites

Print

Description

This black bean soup has so much going for it. It's easy to prepare, can be spiced any way you like, keeps for days and freezes well. This is one of my fall and winter favorites!

CategoryBeans, Fall, Hatch chile, Plant-Based Recipes, Soups, Vegan

Total Time1 hr 5 mins

DifficultyEasy

Yields5 servings

Ingredients
The Steps
Media
Author
Related

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

1 red bell pepper, chopped
2 stalks celery, diced
1 medium onion, diced
4 cloves garlic, chopped
1 tsp ground cumin
2 tsp ancho chile powder or red chili powder of your choice
⅛ tsp chipotle chile powder
⅓ tsp cayenne powder
½ tsp mexican oregano
6 cups cooked black beans, either homemade or canned (3 cans), drained and rinsed
32 oz vegetable stock, homemade or the low sodium storebought
14.50 oz canned diced tomatoes and green chiles
½ cup roasted Hatch green chiles, optional
salt and pepper, to taste
1 avocado, chopped
½ bunch cilantro, washed, dried and stems removed
2 scallions, thinly sliced
3 jalapeno peppers, halved and broiled in the oven
crushed red chili pepper flakes for garnish

Next, follow the steps to finalize your dish and finally be able to enjoy it!

Heat a large soup pot over medium high heat. Add the red bell pepper, celery, garlic, and onion, along with all the spices, and saute for 5 minutes, adding a couple tablespoons of water. Cover with a lid and cook with a little more water allowing the vegetables to steam and soften for about 3-4 minutes. Add the beans, tomatoes, 3 cups of the vegetable stock, and finely chopped roasted Hatch chiles, if using. Add 1/2-1 teaspoon kosher salt, if desired along with a few grinds of black pepper. Bring to a boil. Simmer for 45 minutes* to develop the flavors, stirring every 10 minutes or so. Remove 1 cup of soup and set aside to be added back later. Using an immersion blender, puree the soup until it's smoother, but still has some texture. Add the whole bean soup you set aside back in and stir. Use the reserved 1 cup of vegetable stock to thin the soup to desired consistency. Serve with chopped avocado, jalapeno peppers, cilantro leaves, chopped scallions or red onions, and a dash of red chili flakes.
* If you would like to use a instant pot (pressure cooker) place the soup in the instant pot on high pressure for 15 minutes. When 15 minutes is up, immediately release the pressure. Follow the rest of the instructions.

This recipe has no photos or videos attached!

Added by chef-julia.com

Oat and Fruit Bars

Oat and Fruit

Plant-Based Mapo Tofu

Plant-Based Mapo Tofu

Shepherd’s Pie with Cauliflower Topping

Shepherd’s Pie with

Holiday Hummus (no oil)

Holiday Hummus (no

Oat and Fruit Bars

Oat and Fruit Bars

2 steps

Recipe by chef-julia.com

Plant-Based Mapo Tofu

Plant-Based Mapo Tofu

3 steps

Recipe by chef-julia.com

Shepherd’s Pie with Cauliflower Topping

Shepherd’s Pie with Cauliflower Topping

4 steps

Recipe by chef-julia.com

Holiday Hummus (no oil)

Holiday Hummus (no oil)

4 steps

Recipe by chef-julia.com

Plant-Based Spicy Bean Posole

Plant-Based Spicy Bean Posole

2 steps

Recipe by chef-julia.com

No Oil Home Fried Potatoes

No Oil Home Fried Potatoes

3 steps

Recipe by chef-julia.com

Leave a Review

Cost

Time

Difficulty

Overall Review

Share Recipe

Learn how to make your favorite whole food, plant-based dishes with no oil

Search entire site

©2022 Chef-Julia All Rights Reserved

Website Design by Becky Rickett Big Star Production Group

X

X