Ingredients
Method
Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
- Stir in garlic and cook for 1-2 minutes until fragrant.
Add Spices:
- Sprinkle chili powder, cumin, and a pinch of black pepper over the sautéed vegetables.
- Stir to coat the vegetables in the spices, letting the flavors bloom for about 1 minute.
Add Broth and Beans:
- Pour in the vegetable broth and stir.
- Add 2 cans of black beans (undrained), crushed tomatoes, and the drained can of corn. Stir to combine.
Blend for Creaminess:
- Use an immersion blender to blend the soup partially, leaving some chunks for texture.
- Alternatively, transfer 2 cups of the soup to a blender, blend until smooth, and return to the pot.
Add Remaining Beans:
- Stir in the remaining 2 cans of black beans (drained and rinsed) to give the soup additional texture and heartiness.
Simmer and Serve:
- Let the soup simmer over medium heat for 15-20 minutes, allowing the flavors to meld.
- Taste and adjust seasoning as needed with more salt, pepper, or chili powder.
Garnish and Enjoy:
- Ladle the soup into bowls and garnish with chopped cilantro, avocado slices, vegan sour cream, or crushed tortilla chips.
Notes
- Blend to Your Liking: Control the texture by blending more for a creamy soup or less for a chunkier version.
- Customize the Heat: Add cayenne pepper or red pepper flakes for a spicier soup, or reduce the chili powder for a milder flavor.
- Use Fresh Ingredients: Fresh garlic, onion, and celery enhance the flavor.
- Homemade Broth: If you have time, homemade vegetable broth will take this soup to the next level.