Vegan Black Bean Red Pepper Soup

This vegan black bean red pepper soup is protein-packed, comforting, and super
flavorful. Its heartiness dances on the border between soup and stew while its
toppings nudge it into chili territory. I'm still calling it soup, but feel free
to identify it as you wish.

Servings: 4 people

Author: Ashley

Prep Time
10 minutes

25 minutes

Total Time
35 minutes

Course:

Soup Stew

Cuisine:

Vegan gluten-free Grain-Free

Keywords:

soup chili Stew

Instructions

1 Heat the oil in a large stockpot over medium heat. Add the onion and red peppers
and sauté for 5 minutes, or until the onion begins to soften.
2 Next, add the garlic, cumin, paprika, salt, and cayenne. Decrease the heat to
medium-low and sauté for 2 minutes, or until the spices are wafting a rich,
toasted scent, stirring frequently.
3 Stir in the black beans and vegetable broth. Increase the heat to medium-high
and bring to a rolling boil. Reduce the heat to medium-low or as needed to
maintain a steady gentle simmer until the beans are very tender, about 20 to 25
minutes.
4 Turn off the heat and transfer about 3 cups to a high-speed blender. Securely
fasten the blender lid and place your hand and a kitchen towel on top to ensure
the top stays in place. Carefully blend until smooth.
5 Return the blended soup to the pot and stir to incorporate. Stir in the cilantro
and lime juice. Taste and season with more sea salt to taste (I usually add
another 1 teaspoon—you may need to add even more if you used low-sodium
stock/broth).
6 Ladle into bowls, top as desired, and serve.
7 Leftovers will keep for up to 5 days in the refrigerator and up to 1 month in
the freezer.

Vegan Black Bean Red Pepper Soup

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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