Vegan Black Bean and Grilled Vegetable Soup

Nourishing, comforting, vegan black bean soup gets a flavor-packed update with the addition of grilled veggies. This soup is protein-packed, infinitely variable, and perfect for a cold winter day.

Ingredients

  • Two medium-sized red onions
  • Generous sea salt and pepper
  • Oil of choice for sauteeing and grilling
  • 1 tbsp cumin seeds
  • 2 tsp chili powder
  • 1 tsp coriander
  • 1 tsp paprika
  • 1 tsp ancho chili powder
  • Pinch or more of cayenne pepper
  • 3-4 c vegetable broth
  • Two 15-oz cans of black beans, drained and rinsed
  • Zest of a lime
  • Sweet potato
  • 2 c corn kernels
  • 2 colored bell peppers
  • Juice of a lime
  • Garnishes of choice for serving

Instructions

  1. Dice one of the red onions coarsely. Add it to a large soup pot with a dash of cooking oil and generous salt and pepper. Sautee over medium heat until the onion is tender and beginning to brown.
  2. Once the onion is lightly browned, add the cumin seeds and toast for a minute, stirring frequently.
  3. Add all the powdered spices (chili powders, coriander, paprika, cayenne) and toast for another minute, stirring frequently.
  4. Add 3 c vegetable stock and start bringing the pot to a boil.
  5. As the soup is heating, add about two thirds of the beans, more salt and pepper, and the zest of a lime.
  6. Let the soup come to a boil, reduce it to a simmer, and cook for 10-15 minutes.
  7. Using an immersion blender (or working in batches in a standard blender), puree the soup base until smooth. Return it to a simmer. Add more vegetable stock if desired to create a thinner texture.
  8. Add the remaining black beans after pureeing.
  9. Cut the sweet potato into disks and grill until lightly charred on both sides. Dice it and add it to the soup.
  10. Cut the second red onion into rounds and grill until lightly charred on both sides. Dice it and add it to the soup.
  11. Grill the corn until lightly browned and add it to the soup.
  12. Grill the bell peppers until lightly charred. Dice them and add them to the soup.
  13. Just before serving, add the juice of a lime and stir.
  14. Serve with whatever Mexican-inspired garnishes you enjoy.
RECIPE from The Rogue Brussel Sprout Blog
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