Tangy Black Bean Soup
Prep time
Cook time
Total time
Tangy black bean soup with lime and cilantro
Recipe type: Soup
Cuisine: Tex-Mex
Serves: 4-5
  • 4 cans (15 ounces each) black beans (or 6 cups cooked black beans)
  • 1 cup water
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon salt (or to taste--depending on salt content of canned beans)
  • ¼ cup fresh cilantro, finely chopped
  • Juice of 1 medium lime
  • 1 pinch cayenne pepper (optional)
  • brown rice, vegan sour cream, cucumber, and bell pepper for serving (optional)
  1. In a food processor or blender, pulse beans with 1 cup water until a chunky puree forms.
  2. Place 1 tablespoon of olive oil in a pot on medium-high heat, then saute onion and garlic for 1-2 minutes, or until onions are translucent and fragrant.
  3. Pour bean mixture into your pot, followed by remaining ingredients: chili powder, salt, cilantro, lime juice, and cayenne.
  4. Allow soup to simmer just until it is hot and bubbly. If you aren't serving your soup right away, and you find it is starting to dry out, feel free to add a splash of hot water.
  5. Salt to taste.
  6. Serve alone in a bowl, over chips, over rice, or topped with fresh cucumber and bell pepper.
Angela's vegan cashew sour cream is a great addition to this recipe. See her recipe here: http://ohsheglows.com/2014/02/05/my-favourite-vegan-chili-with-homemade-sour-cream/
Recipe by Vegan Yumminess at http://veganyumminess.com/tangy-black-bean-soup/