Vegan Black Bean Soup | Quick and Easy

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!

Serving Suggestions.

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!