This simple spicy vegan black bean soup gets its heat and distinctive flavour from chipotle in adobo, it is quick to make and tastes fab!
Simple & Quick Bean Soup.
This recipe is one of those recipes that I make up in bulk and keep in the fridge to provide simple and quick tasty meals for lunch.
I should kick off by saying that I am not vegan, I create recipes. Sometimes like in this recipe they turn out to be vegan.
So no weeping when I suggest adding sour cream later. Do not worry I do offer a vegan alternative!
I use beans in soup all of the time, they are a frugal, tasty and nutritious way of adding bulk to a meal.
Depending on the soup I am pretty relaxed on using canned or soaked beans.
This recipe is meant to be quick, just like my white bean and cabbage soup.
For recipes like my slow cooker tomato and bean soup we have plenty of time.
So soaking beans overnight and throwing them in is just as easy and dried beans are much cheaper!
This recipe is typically a light lunch for me so it is more often than not served alone.
I do often add a nice dollop of sour cream as I do in my fennel soup. Although here it operates as a counter to the heat of the chilli!
If you are vegan you can do something similar with coconut milk.
I have tried it and it is delicious, just add some lime juice mix and off you go.
It is much more “fluid” than sour cream but it works wonderfully!
Of course, bread has a long-standing association with soup and it would be remiss of me to not suggest one.
So here you go, this sun-dried tomato bread would be delicious dunked in this spicy soup!
Soup is definitely not just for winter and this Mexican influenced vegan black bean soup provides the sort of refreshment that only a good bit of spice can on both a hot and cold day.
- 1 Red Pepper
- 100 g (3.5 oz) Onion
- 6 Garlic Cloves
- 200 g (7 oz) Can Chipotle in Adobo Sauce
- 500 ml (17 oz) Vegetable Stock
- 500 ml (17 oz) Tomato Passata
- 400 g (14 oz) Can Black Beans
- 200 g (7 oz) Sweetcorn
- 1 Tbsp Ground Cumin
- Salt to taste
- Pepper to taste
- 1 Tbsp Cooking Oil
- Cut the onion into a 5mm dice.
- Heat a pan over a medium high heat and add the cooking oil.
- Throw in the onions and cook for 5-10 minutes or until the edges begin to colour.
- Cut the red pepper into a 1cm dice.
- Mash the garlic.
- Roughly chop the flesh of the chipotle peppers.
- After the onions are gently coloured add in the red pepper, cumin and garlic and cook for 2 minutes.
- Add in the chipotle in adobo sauce, vegetable stock and beans.
- Stir and taste adding salt and pepper to taste and then simmer for 15 minutes.
- Just before serving add in the sweetcorn and cook for 60 seconds.
Amount Per Serving: Calories: 273Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 1mgSodium: 1100mgCarbohydrates: 44gFiber: 12gSugar: 9gProtein: 11g
Calorific details are provided by a third-party application and are to be used as indicative figures only.