Black Bean Soup with Fresh Garden Tomatoes
With black bean soup being a vegan classic, it’s sort of amazing how long it’s taken me to post my own recipe for this healthful, flavorful, crowd-pleasing soup! As you probably know, black beans are great for you. They’re low in fat, high in fiber and protein, and vitamin and mineral-rich. I enjoy eating them whole and plain but my kids… not so much. That’s why this soup is the bomb. Once those beans have been pureed and lightly salted into a soup form, my kids are all over it! I gave them some blue tortilla chips to sprinkle on top and mash in their bowls and they were sold.
This soup combines nutritionally superb black beans with the zing of onions and the sweetness of fresh tomatoes. With a drizzle of olive oil and a sprinkling of vegan cheese, the soup also presents beautifully.
To make, gather together the following:
- two 15-oz cans black beans, undrained
- 16 oz of vegetable broth
- 1/2 cup fresh tomatoes, cubed
- 1 tbsp chili powder
- 1 small onion, diced
- sea salt to taste (optional)
- olive oil for drizzling (optional)
- vegan cheese for sprinkling (optional)
Pour the black beans and liquid into a food processor. Add in the vegetable broth, chili powder and onion. Blend well. Transfer the stock to a soup pot and bring to a boil. Reduce the heat to simmer and stir in the tomatoes. Add the salt to taste. Serve with the olive oil and cheese. Vegan sour cream or fresh cilantro would also be nice.