Embrace the burn of spicy vegan recipes! Today, we're thrilled to share a mouthwatering recipe: Black Bean Soup. This spicy vegan dish is sure to satisfy your taste buds and ignite your passion for vegan food. Packed with flavorful black beans and a perfect blend of spices, this soup will take your taste buds on a crazy, flavor-packed journey. It is a great addition to your party or for any time you need a little bit of spicy soup.
Recipe by Kelly Christine Gordon
Ingredients
- 3 Tbs. Olive oil
- 1 yellow onion, diced
- 1 carrot, peeled and minced 2 celery ribs, minced
- 3 garlic cloves, minced 1 tsp. cumin seeds
- 1/2 teaspoon crushed red pepper flakes Celtic Sea Salt
- 1 jalapeno, or 2 for more heat 2 bay leaves
- 3 cups black beans (soaked in water overnight, drained)
Method
- Heat the olive oil in a large heavy stockpot over medium heat. Add the onion, carrot, and celery, and cook them until they are tender and fragrant, about 15 minutes. Add the garlic and saute for 2 minutes more. Add the cumin and red pepper, and stir for 1 minute. Add the black beans and 6 cups of water.
- Using a paring knife, make several lengthwise slits in the jalapeno, add it to the soup, and add the bay leaves. Bring to a boil, reduce the heat, and simmer the beans until they are completely tender and begin to fall apart, 40 to 90 minutes, depending on the age of the beans. As the beans cook, add more water, if needed, to keep them from becoming too dry.
- Remove and discard the jalapeno and the bay leaves. If you like, you can puree half the beans using an immersion blender, or simply cook them for 15 minutes more, until they nearly dissolve.
- Stir the soup, taste, and season with Celtic Sea Salt. Ladle into soup bowls and serve immediately. Or refrigerate, and reheat when ready to serve.
