Spicy Black Bean Soup

This recipe which is a cross between a soup and a stew happens to be one of our favourites at All about greens HQ as this wonderfully spicy, smoky and flavoursome dish just hits the spot when it’s lunchtime or we want a quick and easy supper. Black beans are a great source of protein and fibre and leave your tummy feeling full for a very long time after eating them which is great news if you don’t want to snack between meals. Although we have never visited South America….yet…..this soup conjures up all of the ambience and flavours that we imagine if we were eating it over there. Although we have used dried beans in our recipe, tinned beans can be switched in, however that said there is something quite comforting about having a pan of dried beans simmering on the hob whilst you go about your daily chores or work. We often cook our beans the day before in readiness of making this dish, no great hardship required and the fact that we have eschewed the soaking process cuts some of the preparation down. You can go to town with your garnishing as the soup on it’s own can look a little drab, the more colourful the better and we often get carried away in this quarter.

Low fat, low sugar
Freezable
Cheap

Click on a star to rate this recipe! You must log in first.

Average rating 5 / 5. Vote count: 2

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Total time

60 plus simmering time

Cuisine

Spanish

Meal

  • soups-starters
  • lunches

Servings

8

Ingredients

  • 250g dried black beans
  • 2 tbsp rapeseed oil
  • 1 x Spanish onion, thinly sliced
  • 3 sticks celery, thinly sliced
  • 2 carrots, thinly sliced
  • 1 bay leaf
  • 4 x garlic cloves, crushed
  • 1½ tsp ground cumin
  • ¼ tsp chilli flakes
  • 1 litre vegetable stock
  • 1 tsp ground coriander
  • 15ml balsamic vinegar
  • 1 tsp salt
  • Pinch white pepper
  • 2½ tsp smoked paprika
  • 45g tomato puree
  • 45g dark choc (85% cocoa solids)
  • 1 x chipotle peppers

Instructions

  1. Add the dried black beans to a large pan with a bay leaf, cover with cold water and bring to the boil, turn down and simmer on a low heat for 2-3 hours (you may need to top the water up). Once cooked drain the beans and rinse under cold water and remove the bay leaf.
  2. Meanwhile heat the oil in a large heavy based pan and add the onion, celery and carrot (mireproix) and a sprinkle of salt. Cook stirring occasionally on a medium heat until the vegetables are soft for approximately 10 minutes.
  3. Stir in the garlic, cumin, chilli flakes, coriander, smoked paprika and stir for another 1-2 minutes until fragrant. Then add the tomato puree and stir for another minute before adding the balsamic vinegar and stirring until evaporated.
  4. Add the vegetable stock to the pan along with the black beans and dried chipotle, bring to the boil and then simmer for approximately 30 minutes until the liquid has thickened slightly and reduced by a third.
  5. The stock should be a lovely dark and rich looking liquid by now and then stir in the dark chocolate until melted. You could use cacao powder here as a switch.
  6. Once the soup has cooked transfer about half of the liquid to a soup blender and blend until smooth (you could use a hand blender for this method too).
  7. Return the pureed soup back to the pan with the remaining liquid and stir to combine.
  8. Season with salt and pepper to taste. Garnish and then serve.

Serving suggestions: garnish with fresh coriander, avocado and oat creme fraice. Sliced radishes work very well too or a tomato salsa and tortilla chips.

Tip: you could switch the dark chocolate to a tablespoon of cacao

27602760

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Loaded Nachos (supermarket style)

These nachos are great to share with friends or for when you fancy a bit of no hassle indulgence! There aren’t any rules with this one so just choose your…

Easy Protein Wrap

These wraps are full of protein and perfect for lunchboxes, picnics, festivals, camping and pre or post workout. If you’re making these for kids then just take out the chilli…

Vegan Loaded Nachos

These loaded nachos are a real crowd pleaser and perfect to share for an evening with friends! The homemade version is of course the best and well worth the effort…

Mexican Wraps Convenience-style

A quick, easy lunch or supper. Most Mexican sauces in jars are vegan and many are GF or at least wheat-free. Brands to look for include Aldi, Sainsbury’s, Santa Maria,…

African Peanut Stew from Food for a Future

Another lovely, simple recipe from Food for a Future, who made this recipe at Glastonbury Festival this year. It’s easy to make and uses everyday ingredients that you can source…