Vegan Black Bean Soup with Lime Salsa
Vegan black bean soup is a filling, satisfying, and budget-friendly meal. Especially when combined with seasonal vegetables and topped with a refreshing lime salsa!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
- 2 onions
- 2 carrots
- 3 sticks celery
- 2 red bell peppers
- 3 cloves garlic
- 2 red chilies, de-seeded
- ½ bunch cilantro
- 1 bay leaf
- 1 tbsp. dried oregano
- 1 tbsp. ground black pepper
- ½ tbsp. sea salt
- 2 15 oz. cans of black beans (or 1.5 cups dried black beans soaked overnight)
- 1 quart boiling water
- 1 tomato
- ½ small salad (red) onion
- The juice of ½ lime
Dice the onions, carrots, celery, and bell peppers. Finely dice the garlic and de-seeded chilies.
Pick the leaves off the cilantro and reserve for the salsa. Finely chop the cilantro stalks.
Over a medium heat, add 3 tablespoons of water to a large saucepan. Add the onions, carrots, celery, bell peppers, garlic, red chilies, coriander stalks, bay leaf, oregano, black pepper, and sea salt. Stir to combine, place a lid on the saucepan and sweat the vegetables for 10 minutes, stirring occasionally.
Drain the black beans, rinse well and add to the saucepan with the boiling water. Stir to combine. Check seasoning, replace lid and reduce heat so the soup simmers and cooks for a further 30 minutes (60 minutes if using dried, soaked, black beans).
With 5 minutes remaining, make the salsa. Finely chop the reserved cilantro leaves, tomato, and salad onion. Add the lime juice, stir and lightly season to taste.
Serve the soup in bowls and top with the lime salsa.
Calories: 287kcal | Carbohydrates: 53.9g | Protein: 17.2g | Fat: 2.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1012.4mg | Potassium: 1241.1mg | Fiber: 17.8g | Sugar: 11.7g | Vitamin A: 7715IU | Vitamin C: 171.8mg | Calcium: 165mg | Iron: 5.9mg | Net carbs: 36.1g